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Roasted Summer Veggies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)954.72
Carbohydrates (g)-
Total fats (g)108.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash zucchini, carrots and potatoes,leaving stems and skins intact, dry well. | 2. Arrange on greased grill or place in shallow foil baking dish. (Alternatively, arrange in shallow baking dish). | 3. Brush with oil and sprinkle with salt. | 4. Cook over medium hot coals or on medium setting or bake in 375°F oven for about 30 minutes or until veggies are slightly browned and shriveled. | 5. Garnish with parsley, if using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 6 -8 0.0 0.0 0.0 0.0
    baby carrot 8 -10 - - - -
    new potato 8 -10 - - - -
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    salt 2 tablespoons coarse - - - -
    italian parsley - - - -

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



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