Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
for
4
Tuscan Roasted Vegetables
30 min., ready in 50 min.
Time:
170
calories
Calories:
Health Score:
100 / 100
Ingredientsfor
- 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
1.
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.
2.
Rinse the thyme, sage and parsley, shake dry and finely chop.
3.
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.
4.
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.
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |