Component · Salads & vegetables
Roasted Mediterranean Vegetables
Salad & vegetablesMediterraneanCook on prep day
- Calories
- 153kcal
- Protein
- 3g
- Carbs
- 16g
- Fat
- 10g
- Total time
- 38min
Per serving, about 226 g cooked · 10 min hands-on, 28 min waiting
- Fridge keeps 4 days
- Freezer works well
- Serve hot or cold
Ingredients
Servings
- 100 g Zucchini
- 80 g Eggplant
- 80 g Yellow Peppers
- 30 g Onions
- 9 g Olive Oil
- 1 g Salt
- 1 g Oregano
about €0.76 per serving
Instructions
-
Heat the oven to 210 °C. Cut everything into 3 cm pieces and toss with the oil, oregano and salt.
8 min hands-on
-
Roast on two trays 25–30 minutes, turning once, until soft and charred at the edges. Cool before boxing.
2 min hands-on28 min waiting
Nutrition per serving
| Energy | 153 kcal |
|---|---|
| Protein | 3.2 g |
| Carbohydrates | 16.4 g |
| Fat | 9.7 g |
| of which saturated | 1.4 g |
| Fiber | 5.1 g |
