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Helena

Helena Gómez
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Recipe

Roasted vegetables

45 min
Easy
5
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Delicious recipe of roasted vegetables, served in a bed of rice, ideal to start a good meal, you can serve as a garnish.
Learn more about Helena Gómez

Ingredients

4 servings
  • 1 eggplant
  • 2 zucchini
  • 1 Red bell pepper
  • 1 yellow bell pepper
  • 1 Cup of rice
  • 2 cups of Water
  • 3 spoonfuls of vegetable oil
  • 1/4 of Cup of soy
  • 100 grams of alfalfa sprouts

    Preparation

    Cook the rice.
    Cut the eggplant into slices, immerse them in a pot with enough water and a little salt for 30 minutes.
    Cut the zucchini into slices and cut the red and yellow pepper.
    Bake vegetables in oil and roast on a grill.
    Serve the rice with a little soy, add the vegetables on top and place the alfalfa seed.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    215
    kcal
    11%
    Carbohydrates
    27.1
    g
    9.0%
    Proteins
    5.8
    g
    12%
    Lipids
    10.2
    g
    16%
    Fiber
    4.2
    g
    8.3%
    Sugar
    3.5
    g
    3.9%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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