2 Serves
111 Mins
Preheat your oven to 200°C and prepare the vegetables by washing and chopping them into uniform pieces.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
178 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
298 µg / 400 µgCalcium
228 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
217 mg / 420 mgPhosphorus
386 mg / 1,250 mgPotassium
1391 mg / 4,700 mgSodium
1279 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
16 g / 28 gSugar
16 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Toss the assorted vegetables with olive oil, salt, and black pepper on a baking sheet, then roast in the oven until tender and golden brown.
Once the vegetables are roasted, arrange them in bowls over a generous serving of hummus and serve immediately.
7
g67
g58
g
