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Roasted Tomato and Red Onion Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.847
Energy (kCal)625.6755
Carbohydrates (g)52.4888
Total fats (g)17.9341
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oven to 400°F. | 2. Put the onions, oil and thyme in a roasting tin, mix well and cook for 10 minutes. | 3. Add the tomatoes and vinegar and roast for a further 5-6 minutes. | 4. Tip everything into a bowl, season with salt and pepper and gently toss with the salad leaves. | 5. Scatter over the pine nuts (if using) and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 3 chopped 192.0 44.832 5.28 0.48
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    thyme 3 sprigs - - - -
    cherry tomato 10 ounces 252.1667 0.0 56.1 1.4167
    balsamic vinegar 2 tablespoons 28.16 5.4496 0.1568 0.0
    salad leaf 3 ounces 252.1667 0.0 56.1 1.4167
    pine nut 2 tablespoons toasted 113.5688 2.2072 2.3102 11.5374
    salt pepper 1 pinch 252.1667 0.0 56.1 1.4167

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



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