Roasted Vegetables with Tomato Herb Sauce

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Roasted Vegetables with Tomato Herb Sauce
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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)
Calorie177 cal.(8 %)
Protein5 g(5 %)
Fat11 g(9 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E7.4 mg(62 %)
Vitamin K65.6 μg(109 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.7 mg(50 %)
Folate156 μg(52 %)
Pantothenic acid0.8 mg(13 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C273 mg(287 %)
Potassium778 mg(19 %)
Calcium75 mg(8 %)
Magnesium53 mg(18 %)
Iron2.4 mg(16 %)
Iodine5 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.7 g
Uric acid55 mg
Cholesterol0 mg
Complete sugar10 g

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
How healthy are the main ingredients?
olive oilgarlic cloveWatercressparsleymintrosemary

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.