4 Serves
98 Mins
Preheat your oven to 200°C. Wash the bell peppers, eggplant, and onions thoroughly.
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Vitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
21 µg / 400 µgCalcium
17 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
26 mg / 1,250 mgPotassium
181 mg / 4,700 mgSodium
580 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Place the whole vegetables on a baking sheet and drizzle with extra virgin olive oil. Roast until the skins are charred and the vegetables are tender, turning occasionally.
Remove the vegetables from the oven and let them cool in a bowl covered with plastic wrap to steam, which makes peeling easier.
Peel the charred skins off the peppers and eggplant, then slice all vegetables into strips. Arrange on a serving platter.
Season the roasted vegetables with salt and black pepper, and finish with a final drizzle of extra virgin olive oil before serving.
40
g46
g51
g
Lebanese
American