Roasted Vegetables on Toasted Tuscan Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20 g | (67 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 910.6 μg | (1,518 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.1 mg | (84 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 7.1 mg | (118 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 475 mg | (500 %) | ||
| Potassium | 1,748 mg | (44 %) | ||
| Calcium | 346 mg | (35 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 81 μg | (41 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 432 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 4 slices Tuscan white bread
- 4 baby carrots
- 2 small onions (1 peeled, halved and cut into fine dice)
- 1 yellow paprika
- 4 large Broccoli
- 1 garlic clove
- salt
- peppers
- 2 Tbsps vegetable oil
Preparation steps
Brush a baking sheet with oil and sprinkle with salt and pepper. Rinse the carrots, optionally peel, cut the greens to 1 cm length and cut the carrots lengthwise. Place cut-side down on the sheet. Rinse the broccoli, drain, cut in half and place the sheet. Peel the whole onion and cut in half keeping stem ends intact.
Combine chopped onion with the vegetables on the baking sheet. Rinse the yellow pepper, trim, cut in half, remove seeds, remove the ribs and cut into slices. Lay slices on the sheet. Peel the garlic and finely chop, sprinkle over vegetables and bake in preheated oven at 200°C (approximately 400°F), about 20 minutes.
In the meantime, drizzle bread with oil and lightly toast in a pan over medium heat. Take vegetables out of the oven, decoratively arrange the bread on plates and top with vegetables. Season with salt and pepper and serve warm.
