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Helena

Helena Gómez
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Recipe

Roasted vegetables

45 mins
Low
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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 portions
  • 1 eggplant
  • 2 zucchini
  • 1 red pepper
  • 1 yellow bell pepper
  • 1 cup rice
  • 2 cups Water
  • 3 tablespoons vegetal oil
  • 1/4 cups soy
  • 100 grams 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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