French-Style Roasted Vegetables
Healthy, because
Even smarter
Nutritional values
The mineral potassium is abundant in zucchini. This protects our heart, because it is able to prevent heart rhythm disturbances. The aubergine also contains substances that protect the heart.
Serve the oven vegetables with a French-style baguette. Click here for a delicious basic recipe with wholemeal flour. If you like, you can add fennel, potatoes or mushrooms to the oven vegetables.
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 Zucchini
- 2 Eggplant
- 1 green Bell pepper
- 1 red Bell pepper
- 4 fresh garlic cloves
- 2 red onions
- 4 Plum tomato
- 6 Tbsps olive oil
- Sea salt
- peppers (freshly ground)
- 3 sprigs thyme
- 2 fresh bay leaves
- 1 Tbsp chopped parsley
- 2 Tbsps lemon juice
Preparation steps
Preheat a convection oven to 180°C (approximately 350°F). Rinse the vegetables. Cut the zucchini and eggplant lengthwise into 0.5 cm (approximately 1/8 inch) thick slices. Halve the peppers, remove seeds and cut into strips. Slice the garlic cloves in half. Peel the onions and slice into 0.5 cm (approximately 1/8 inch) think. Rinse and halve the tomatoes.
In an ovenproof dish, fan the vegetables. Drizzle with olive oil and season with salt and pepper. Sprinkle with thyme and bay leaf. Bake until cooked, about 35-40 minutes. Add some water if necessary. Once baked, remove from the oven, sprinkle with chopped parsley and drizzle with lemon juice. Allow to cool to lukewarm before serving.
