Vikalinka · by Julia Frey of Vikalinka
Oven Roasted Vegetables
NUTRITION · PER SERVING50M COOK
CAL 5%·PRO 4%
CARBS 13G55% OF CAL
5G FIBER0G ADDED8G INTRINSIC0G OTHER8G TOTAL SUGAR
FAT 5G46% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender zucchini and eggplant roasted with olive oil and warm spices until caramelized. A simple vegetable side for any meal.
sideamerican🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 zucchini/courgettes
- 2 eggplants/aubergine
- 1 red pepper
- 1 onion
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
At a glance
PER SERVING · TIME 50M
CAL 5%·PRO 4%
CARBS 13G55% OF CAL
5G FIBER0G ADDED8G INTRINSIC0G OTHER8G TOTAL SUGAR
FAT 5G46% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 196mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 466mg
- Calcium
- 27mg
- Iron
- 0.21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 196MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.