Roasted Vegetables with Tomato Herb Sauce
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
177
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 65.6 μg | (109 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 273 mg | (287 %) | ||
| Potassium | 778 mg | (19 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Vegetables
- 2 yellow Bell pepper (washed and seeded)
- 2 red Bell pepper (washed and seeded)
- 1 Zucchini (washed and trimmed)
- 2 onions (peeled)
- 6 cloves garlic cloves
- 2 sprigs fresh rosemary (roughly chopped)
- 4 Tbsps olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Sauce
- 4 fresh, ripe Tomatoes
- 1 bunch Watercress
- ½ bunch fresh parsley
- ½ bunch fresh mint
- ¾ cup vegetable stock
- 2 Tbsps fresh lemon juice
Preparation steps
1.
Preheat oven to 400º F.
2.
Cut the peppers lengthwise into wide strips. Slice the zucchini into 1/2-inch rounds and slice the onions into wedges.
3.
Place the prepared vegetables in a roasting pan or on a rimmed baking sheet. Add the garlic and rosemary. Drizzle with olive oil and season to taste with salt and pepper. Toss to coat.
4.
Roast in preheated oven for 25 to 30 minutes, stirring once or twice.
5.
For Sauce:
6.
Blanch the tomatoes in boiling water for 1 minute; quickly plunge into ice cold water. Drain and remove the skins; cut into quarters, remove the seeds and coarsely chop. Set aside.
7.
Rinse the watercress, parsley and mint and shake dry. Puree chopped tomatoes, watercress, parsley, mint, vegetable stock and lemon into a smooth sauce.
8.
To Serve:
9.
Divide roasted vegetables among plates and serve with tomato herb sauce.
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