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Roasted Vegetables
1'
Ingredients
Servings
-
6 Portions
+
Eggplant, peeled and diced
1 Medium Eggplant, peeled and diced
red bell pepper, cut into quarters
2 Mediums red bell pepper, cut into quarters
Zucchini, cut into cubes
2 Mediums Zucchini, cut into cubes
Onions, finely chopped
1 Medium Onions, finely chopped
Garlic, finely chopped
3 Cloves Garlic, finely chopped
Olive oil
3 tablespoons Olive oil
MAGGI® Organic Vegetable Bouillon
2 cubes MAGGI® Organic Vegetable Bouillon
Roasted Vegetables
Nutri value
| Carbohydrates | 9.82 g |
| Energy | 110.83 kcal |
| Fat | 7.61 g |
| Protein | 1.95 g |
| Fiber | 3 g |
| Sodium | 9.16 g |
| Sugar | 5.74 g |
Instructions
3 Steps
20'
Total
5'Preparation
20'Cooking
0'Waiting
Step by step
1 of 3
1'
Step 1
In a large bowl, mix all the vegetable together, melt MAGGI® Organic Vegetable Bouillon in olive oil and drizzle over and mix to coat all the vegetable.
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2 of 3
0'
Step 2
Gently transfer the vegetables on to a lined oven tray and spread evenly.
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3 of 3
0'
Step 3
Roast in a preheated oven at 200°C for 20 mins until vegetables are tender. Remove from oven and serve warm or cold.
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Roasted Vegetables
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