4 Serves
82 Mins
Preheat your oven to 200°C and prepare a large baking sheet by lining it with parchment paper.
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Vitamin E
2 mg / 15 mgVitamin K
30 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
67 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
257 mg / 1,250 mgPotassium
570 mg / 4,700 mgSodium
1073 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
37 gAlcohol
0 g
Wash and chop the assorted vegetables into uniform bite-sized pieces using a chef's knife on a cutting board.
In a large mixing bowl, toss the chopped vegetables with olive oil, dried mixed herbs, salt, and black pepper until evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast in the oven for 60 minutes, tossing halfway through for even browning.
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