Italian vegetables

Italian cuisine is known for its emphasis on fresh, high-quality ingredients, and this dish showcases the natural flavors of the vegetables.

This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Italian vegetables

Cooking Method: Roasting, Sautéing Cuisine: Italian Courses: Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 300 gram Zucchini
• 300 gram Bell peppers
• 200 gram Cherry tomatoes
• 100 gram Red onion
• 2 gram Garlic cloves
• 2 teaspoon Olive oil
• 2 teaspoon Balsamic vinegar
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 10 gram Fresh basil leaves

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the zucchini, bell peppers, and red onion into bite-sized pieces.
3. In a large bowl, combine the zucchini, bell peppers, cherry tomatoes, red onion, garlic cloves, olive oil, balsamic vinegar, salt, and black pepper. Toss well to coat.
4. Transfer the vegetables to a baking sheet and spread them out in a single layer.
5. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and lightly browned.
6. Remove from the oven and let the vegetables rest for 5 minutes.
7. Garnish with fresh basil leaves before serving.
8. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 5g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.