• low fat 1.99g 1.99%
  • low sat fat 0.50g 0.50%
  • low salt 26.41mg 0.02%
  • low sugar 1.28g 1.28%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 200°C.
  2. Toss potatoes, capsicum, zucchini and tomatoes in pesto and olive oil.
  3. Arrange potatoes on baking tray and cook 20 minutes.
  4. Steam cauliflower until almost tender.
  5. Arrange capsicum, zucchini, cauliflower and tomatoes on baking tray next to potatoes. Sprinkle with cheese and return to oven.
  6. Cook until golden brown and tender, about 15 minutes.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
470.55g
100.00g
Energy (kJ)
1107.57kJ
235.38kJ
Protein (g)
12.42g
2.64g
Total fat (g)
9.39g
1.99g
- Saturated fat (g)
2.35g
0.50g
- Polyunsaturated fat (g)
0.92g
0.20g
- Monounsaturated fat (g)
5.14g
1.09g
Cholesterol (mg)
7.74mg
1.64mg
Carbohydrate-available (g)
28.99g
6.16g
CarbohydrateSE (g)
28.81g
6.12g
- Sugars (g)
6.02g
1.28g
Water (g)
405.15g
86.10g
Dietary fibre (g)
7.35g
1.56g
Thiamin (mg)
0.32mg
0.07mg
Riboflavin (mg)
0.20mg
0.04mg
Niacin (mg)
4.12mg
0.87mg
Niacin equivalents (mg)
6.62mg
1.41mg
Vitamin C (mg)
126.86mg
26.96mg
Total folate (ug)
128.37ug
27.28ug
Total vitamin A equivalents (ug)
166.47ug
35.38ug
Retinol (ug)
20.08ug
4.27ug
Beta carotene equivalents (ug)
881.92ug
187.42ug
Sodium (mg)
124.29mg
26.41mg
Potassium (mg)
1387.77mg
294.93mg
Magnesium (mg)
71.96mg
15.29mg
Calcium (mg)
177.45mg
37.71mg
Phosphorus (mg)
272.54mg
57.92mg
Iron (mg)
2.31mg
0.49mg
Zinc (mg)
2.14mg
0.45mg

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