Perfect Oven-baked Vegetables

  • 19/10/2015
  • Moderate difficulty
  • 6
  • 60 min

Make this colourful casserole of baked vegetables a dinner, or serve them as a side dish, they will be just as flavourful and perfect.

Ingredients

  • 1 kg potatoes
  • 1 red sweet pepper (150 grams)
  • 150 g celeriac
  • 2 carrots (200 grams)
  • 1 zucchini (150 grams)
  • 1 onion (100 grams)
  • 1 Florence fennel (150 grams)
  • 1 tbsp Vegeta No MSG
  • 5 tbsp olive oil

Preparation

  1. 1.
    Cut the vegetables and arrange the slices into a large casserole or baking dish, dust with Vegeta Twist for crispy potatoes and toss well.
  2. 2.
    Drizzle olive oil on top of the tossed vegetables and bake in a moderately hot oven at 200 °C for about 50 minutes.

Serving

Serve warm as a full meal or with a nice roast.

Advice

When using vegetables with high water content such as zucchini, wait until 15 minutes before the end of baking time to sprinkle them with Vegeta No MSG and add to the other vegetables.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 245 / 1.024 - -
Fat g 11,75 - -
- saturated fatty acids g 1,62 - -
- monounsaturated fatty acids g 8,33 - -
- polyunsaturated fatty acids g 1,30 - -
Carbohydrates g 32,24 - -
Dietary fibre g 7,55 - -
Protein g 6,55 - -
Salt g 0,03 0 0
Vitamin A μg 12.191,33 305 244
Vitamin D μg 0,00 0 0
Niacin mg 3,99 29 20
Pantothenic acid mg 0,78 11 11
Potassium mg 1.126,92 30 30
Calcium mg 106,35 11 11

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)