Ingredients for 1 serving
75 g zucchini
65 g Hokkaido pumpkin
60 g carrot
40 g red onion
35 g red pepper
35 g yellow pepper
3 g fresh garlic
15 ml of olive oil
10 g roasted pine nuts
1 pinch of dried basil
1 pinch of dried oregano
1 pinch of dried rosemary
Salt pepper
Workload: low
Preparation time: approx. 55 minutes
Portion size: 1 serving
How to do it:

  1. Preheat the oven to 180 ° C convection or 200 ° C top and
    bottom heat.
  2. Wash zucchini, quarter lengthways and cut into cubes. Dice
    the pumpkin including the skin. Peel the carrot and cut into thin
    slices. Peel the onion and chop it roughly together with the bell
    pepper. Peel and finely chop the garlic .
  3. Put all the vegetables in a large bowl, drizzle with the oil
    and sprinkle with basil, oregano and a little
    rosemary. Season with salt and pepper and mix everything
    together well. Place on a baking sheet lined with baking
    paper and distribute evenly. Cook in the preheated oven for a
    good 30 minutes. Turn the vegetables over and over again.
  4. Meanwhile, roast the pine nuts in a hot pan without fat until
    golden brown. Remove and set aside.
  5. Sprinkle the finished vegetables with the roasted pine nuts
    and enjoy.
    Nutritional information for 1 serving
    273 kcal 16.3 g 21.1 g 5.8 g