Roasted Vegetables with Herb Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 68.3 μg | (114 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 256 mg | (269 %) | ||
| Potassium | 1,751 mg | (44 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 24.9 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 1 Eggplant
- 300 grams carrots
- 1 Red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 2 Beefsteak tomato
- 300 grams Braised Cucumbers
- 3 Zucchini
- salt (and pepper)
- ⅛ l white wine
- 3 Tbsps vegetable oil
- 1 sprig fresh rosemary
- 2 bunches mixed Fresh herbs (such as chervil, tarragon, basil and chives)
- 3 shallots
- 2 garlic cloves
- ½ l Whipped cream
Preparation steps
For the roasted vegetables: Rinse the eggplant, pat dry, cut into slices and sprinkle with salt. Let stand for 10 minutes then rinse and pat dry. Rinse the carrots, peel and cut in half. Rinse the peppers, cut into quarters, remove the seeds and pat dry. Rinse the tomatoes, pat dry, quarter and remove the seeds. Rinse the cucumber and zucchini, pat dry and cut into slices.
Preheat the oven to 180°C (approximately 350°F). Arrange the vegetables in a baking dish in layers and season with salt and pepper. Whisk the white wine and oil together and drizzle over the vegetables. Top with the rosemary, cover with aluminum foil and bake for 40 minutes.
Meanwhile, for the sauce: Rinse the herbs, shake dry and finely chop the leaves. Peel the shallots and garlic and finely chop. Mix with the sour cream and herbs. Remove the vegetables from the oven, let cool and serve with the sauce and a baguette, if desired.
