Of which 15.5 g sugars and 2.3 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) · Fiber (eggplant) · Vitamin C (tomato)
Allergens none
Warm roasted vegetable salad with basil
Vegetables caramelized in the oven, good olive oil and fresh basil at the end.
Ingredients
- 1 eggplant (200 g / 7 oz)
- 1 zucchini (200 g / 7 oz)
- 1 red bell pepper (150 g / 5½ oz)
- 1 yellow bell pepper (150 g / 5½ oz)
- 1 cup cherry tomatoes (150 g / 5½ oz)
- 1 red onion (100 g / 3½ oz)
- 1 handful of fresh basil (10 g)
- 3 tbsp extra-virgin olive oil (30 g / 1 oz)
- 1 tbsp balsamic vinegar (15 g / ½ oz)
- 2 cloves garlic (6 g) — sliced
- sea salt, to taste
Method
- Cut the eggplant and zucchini into thick half-moons and the bell peppers into wide strips.
- Cut the red onion into wedges and leave the cherry tomatoes whole.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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