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Roasted French Vegetables in Hot Balsamic and Olive Oil Dressing

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)3.4359
Energy (kCal)545.2274
Carbohydrates (g)121.3356
Protein (g)19.4484
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 3 quartered 3.75 0.8259 0.1753 0.0412
    garlic clove 6 peeled halved - - - -
    onion 4 peeled quartered 256.0 59.776 7.04 0.64
    fennel bulb 1 cut - - - -
    aubergine 2 cut - - - -
    tomato 6 quartered 241.2594 52.1388 11.7949 2.6807
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    balsamic vinegar 3 tablespoons 42.24 8.1744 0.2352 0.0
    extra virgin olive oil 3 tablespoons - - - -
    salt - - - -
    black pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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