Photo: Lars Blankers
Mediterranean Roast Vegetables
10 ingredients
25 min + 1 hr
4 servings
openrecipes
"These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer."
Estimated Nutrition (whole recipe, rough)
485
Calories
7g
Protein
28g
Fat
55g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 large potatoes, diced
- 2 red bell peppers, diced
- 1 fennel bulb, diced
- 1 zucchini, diced
- 6 cloves garlic
- 6 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons vegetable bouillon powder
- 1/4 cup chopped fresh rosemary
- 1/2 cup balsamic vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes