Trio of Marinated Vegetable Antipasti
Trio of Marinated Vegetable Antipasti - Three varieties of delicious marinated vegetables, just like a vacation in Italy.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 58 μg | (97 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 23.2 μg | (52 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 303 mg | (319 %) | ||
| Potassium | 1,085 mg | (27 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 Zucchini
- 2 Red Bell pepper
- 2 yellow Bell pepper
- 1 lemon
- 400 grams button Mushroom
- 6 Tbsps olive oil
- 2 garlic cloves
- Sea salt
- Basil
- 2 Tbsps white balsamic vinegar
Preparation steps
Rinse the zucchini and bell peppers. Slice the zucchini. Deseed and derib the bell peppers and cut them into strips.
For the marinated mushrooms: Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon and reserve for later. Remove dirt from mushrooms with a damp paper towel. Halve or quarter the mushrooms depending on the size. Stir the mushrooms with the lemon zest and 2 tablespoons of the oil.
For the marinated bell peppers: Peel and finely chop the garlic. Stir the peppers with the garlic and 2 tablespoons of the oil. Season with salt. For the marinated zucchini: Mix the zucchini slices with the remaining oil and season with salt.
Place all the vegetables in sections on a baking tray and roast in a 225°C (approximately 425°F) (fan 200 ° C; gas mark 3-4) until cooked through, about 15-20 minutes.
Meanwhile, rinse the basil, shake dry and slice into thin strips.
When the vegetables are cooked, remove them from the oven. Place the mushrooms in a serving dish and season with the lemon juice, salt and pepper. Place the peppers in another serving dish and stir in the basil. Add the zucchini to another dish and season with the balsamic vinegar.
