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Roasted Vegetables for Mexican Nite

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.2804
Energy (kCal)105.951
Carbohydrates (g)20.5541
Total fats (g)2.1073
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix all the vegetables together with the oil. | 2. Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning. | 3. Bake in the oven for approximately 25 minutes or until vegetables are tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 1 sliced 2.31 0.3421 0.2981 0.044000000000000004
    onion 1 cut 44.0 10.274000000000001 1.21 0.11
    green bell pepper 1 cut - - - -
    red bell pepper 1 cut - - - -
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    salt 1 teaspoon - - - -
    el taco seasoning 1/2 package old - - - -
    cumin 4 teaspoons crushed 31.5 3.7162 1.496 1.8707
    vegetable corn oil 4 tablespoons - - - -

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



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