15 min
Type of dish: Vegetables
Additional culinary preparation: Garnishes
Temperature: Hot
Ingredients for 5 portions
Ingredients for portions/units
Carrot 0.4 kg
Courgette 0.4 kg
Tomato 0.4 kg
Asparagus 0.25 kg
Elaboration
  • Cut the vegetables:
    • The carrots and the courgette in crinkle cut slices.
    • The tomato in thick slices and the asparagus in two pieces.
  • Dip the carrots in a little boiling water to preserve their colour.
  • Roast all the vegetables in the oven starting with the harder vegetables first (courgette, asparagus, carrot and tomato).
Nutritional information (1 portion)
Fiber 4.82 g
Saturates 0.48 g
Monounsaturated fatty acids 0.07 g
Polyunsaturated fatty acids 0.24 g
Cholesterol 0.0 mg
Calcium 109.5 mg
Iron 2.03 mg
Zinc 0.56 mg
Vitamin A 1080.4 ug
Vitamin C 37.1 g
Folic acid 76.6 ug
Salt (Sodium) 384.8 mg
Sugars 15.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.