15 min
Type of dish: Vegetables
Additional culinary preparation: Garnishes
Temperature: Hot
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 3.64 g
Saturates 0.36 g
Monounsaturated fatty acids 0.05 g
Polyunsaturated fatty acids 0.18 g
Cholesterol 0.0 mg
Calcium 82.6 mg
Iron 1.54 mg
Zinc 0.43 mg
Vitamin A 810.3 ug
Vitamin C 28.2 g
Folic acid 58.2 ug
Salt (Sodium) 303.6 mg
Sugars 11.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.