Roasted Tuscan Vegetables Recipe

Looking for an easy Roasted Tuscan Vegetables recipe? Learn how to make Roasted Tuscan Vegetables using healthy ingredients.


Submitted by kelvinminus

Makes 1 serving



Bertucci's won't give nutritional information for this so here's my attempt to reverse engineer it

Recipe Ingredients for Roasted Tuscan Vegetables

2 oz broccoli, cooked
55 g red peppers, roasted
57 g eggplant, boiled
57 g zucchini, sauteed
57 g plum tomatoes
1 tsp basil, chopped
4 cloves garlic, roasted
57 g canned artichoke hearts
5 g romano cheese
9 g olive oil
6 g lemon juice

Recipe Directions for Roasted Tuscan Vegetables

Disassemble and cook veggies. Combine ingredients.
Categories

Vegetables, Side Dish, Italian

Nutrition Facts
Serving Size 372.6g
Amount Per Serving
Calories
222
Calories from Fat
102
% Daily Value*
Total Fat
11.3g
17%
Saturated Fat
2.2g
11%
Trans Fat
0.0g
Cholesterol
5mg
2%
Sodium
154mg
6%
Potassium
1026mg
29%
Total Carbohydrates
27.4g
9%
Dietary Fiber
8.9g
36%
Sugars
9.4g
Protein
8.8g
Vitamin A 29% Vitamin C 279%
Calcium 16% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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