15 min
Suitable for vegans
Type of dish: Vegetables
Temperature: Hot
Additional culinary preparation: Garnishes
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Carrots 0.3 kg
Courgette 0.3 kg
Tomato 0.3 kg
Asparagus 0.2 kg
  • 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 3.23 g
Saturates 0.36 g
Monounsaturated fatty acids 0.05 g
Polyunsaturated fatty acids 0.16 g
Cholesterol 0.0 mg
Calcium 76.26 mg
Iron 1.43 mg
Zinc 0.38 mg
Vitamin A 672.6 ug
Vitamin C 25.61 g
Folic acid 56.01 ug
Salt (Sodium) 295.75 mg
Sugars 10.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.