Tuscan Roasted Vegetables
Tuscan Roasted Vegetables - Serve as a main course or a delicious side dish.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 2 Zucchini
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 Eggplant (about 300 grams)
- 250 grams Tomatoes
- 3 red onions
- 3 garlic cloves
- 5 stalks thyme
- 4 Sage
- 3 stalks parsley
- 2 Tbsps olive oil
- salt
- peppers
- 1 Tbsp lemon juice
- 50 grams Parmesan
Preparation steps
Rinse, trim and cut the zucchini, bell peppers and eggplant into pieces or large cubes. Rinse the tomatoes, cut in half, remove the stem, then slice or cut into columns. Peel the onions and garlic and finely chop.
Rinse the thyme, sage and parsley, shake dry and finely chop.
Heat olive oil in a pan and sauté the eggplant, zucchini and bell pepper for 3 minutes. Add the onions and sauté for 1 minute. Add the garlic and tomato and cook another 2 minutes. Remove from heat, stir in the herbs and season with salt, pepper and lemon juice. Grate the parmesan.
Pour the vegetable mixture into a baking dish, sprinkle the parmesan and bake in preheated oven at 180°C (approximately 350°F) for 15-20 minutes until the vegetables are slightly brown.
