Photo: Mockup Graphics
Roasted vegetables
14 ingredients
10
openrecipes
Have some fun with all the veggies you have left in your garden or in fridge. Make sure your oven is super hot and you'll have a delicious dish to serve with a roast or any main dish. The recipe serves 10 so you'll have leftovers for the next day.
Estimated Nutrition (whole recipe, rough)
209
Calories
3g
Protein
14g
Fat
20g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 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
- 2 red peppers
- 1 red onion
- 1 butternut squash
- 6 baby leeks
- 4 courgettes, different colours if possible
- 1 aubergine
- 2 tomatoes
- 6 cloves garlic
- 1 tablespoon coriander seeds
- sea salt
- freshly ground black pepper
- 1 small bunch fresh rosemary
- 1 small bunch fresh thyme
- olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes