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Roasted Tomatoes, Red Onion and Garlic

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First roast the garlic: Wrap the bulb in aluminum foil- bake at 400 degrees for about 25 minutes or until browned and softened, cool and pop out of peel. | 2. Set aside. | 3. cut 1/4 inch slices of tomatoes. | 4. cut thin- 1/8 inch slices of red onion. | 5. spray 9x 13 oven dish with veggie spray. | 6. Place alternate slices of tomatoes and red onion slightly overlapping, in rows. | 7. Sprinkle with salt to taste. | 8. Sprinkle, evenly, jalapeno or chilli flakes. | 9. Sprinkle evenly, preroasted garlic cloves. | 10. Whisk together coriander and olive oil. | 11. Drizzle evenly over all. | 12. Sprinkle with parsley. | 13. Bake in 350 degree oven for 20-25 minutes . | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic head 1 - - - -
    tomato 4 -5 ripe 0.0 0.0 0.0 0.0
    red onion 2 - - - -
    vegetable oil cooking spray - - - -
    salt - - - -
    jalapeno pepper 1 seeded chopped crushed - - - -
    coriander 1/4 - 1/2 teaspoon ground 0.0 0.0 0.0 0.0
    extra virgin olive oil 3 -4 tablespoons - - - -
    parsley chopped - - - -

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



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