Of which 13.8 g sugars and 2.8 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (bell pepper) · Vitamin K (broccoli) · Vitamin C (tomato)
Allergens milk
Roasted vegetable board with yogurt
Colorful vegetables roasted in the air fryer, with a fresh yogurt and mint sauce.
Ingredients
- 400 g (14 oz) zucchini, cut into half-moons
- 2 bell peppers in assorted colors, cut into strips (300 g / 10½ oz)
- 150 g (5½ oz) cherry tomatoes
- 200 g (7 oz) small broccoli florets
- 1 small red onion, sliced (70 g / 2½ oz)
- 2 cloves garlic, minced (6 g)
- 2 tbsp olive oil (30 g / 1 oz)
- 1 tsp dried oregano (1 g)
- ½ tsp dried rosemary (0.5 g)
- salt and black pepper, to taste
- 150 g (5½ oz) plain yogurt (for the sauce)
- ¼ grated cucumber, drained, for the sauce (75 g / 2¾ oz)
- 6 g chopped fresh mint (for the sauce)
- 1 tbsp lemon juice, for the sauce (15 g / ½ oz)
- 1 tbsp olive oil, for the sauce (10 g)
Method
- Preheat the air fryer to 190 °C (375 °F).
- In a large bowl, combine the zucchini, bell peppers, cherry tomatoes, broccoli, red onion and minced garlic.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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