Herb Roasted Vegetables
Healthy, because
Even smarter
Nutritional values
The potassium from the various vegetables has a gently draining effect and regulates the body's water balance. Secondary plant substances from the aubergine protect the body cells from damage and thus help to prevent premature ageing processes.
The oven vegetables can be varied according to availability and are therefore ideal for recycling leftovers. To make the dish vegan, homemade hummus can be served instead of the ricotta.
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 37.3 μg | (62 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 1,686 mg | (42 %) | ||
| Calcium | 359 mg | (36 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 8 potatoes
- 4 small Tomatoes
- 2 Zucchini
- 1 Eggplant
- 2 onions
- 2 garlic cloves
- 1 Red Bell pepper
- 2 tsps finely chopped herbes de Provence
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- For the herb cream
- 17 ozs Ricotta cheese
- 3 Tbsps Whipped cream
- 1 finely chopped shallot
- 1 minced garlic clove
- 3 Tbsps chopped Fresh herbs (such as parsley, rosemary, thyme, chives)
- salt
- freshly ground peppers
Preparation steps
Rinse the vegetables. Cut the potatoes and tomatoes in half. Cut the zucchini and eggplant into slices. Peel the onion, cut in half and slice into wedges. Cut the peppers in half, remove the ribs and seeds and cut into strips.
Place the vegetables on a baking sheet lined with parchment paper. Whisk the olive oil with the finely chopped herbs and drizzle over the vegetables. Season with salt and pepper, cover with aluminum foil and bake in an oven preheated to 200°C/400°F for 30 minutes, then remove the aluminum foil and bake for another 10 minutes.
For the herb cream: Whisk together the ricotta, whipping cream, shallot, garlic and chopped herbs until smooth. Season with salt and pepper and transfer to a small serving bowl.
Transfer the roasted vegetables to a large platter and serve with the herb cheese.
