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Helena

Helena Gómez
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Recipe

Roasted vegetables

45 mins
Low
9
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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 germ

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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
91.5
kcal
4.58%
Carbohydrate, by difference
13.7
g
4.57%
Protein
2.4
g
4.8%
Total lipid (fat)
3.2
g
4.92%
100
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Provided by USDA
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