Recipe detail

Name: Roasted Zucchini with Bell Peppers
Yield: 10
Cuisine: Chinese
Ingredients: 300.0000 g; 150.0000 g; 150.0000 g

Vegetables Roasted Zucchini with Bell Peppers

11. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Vegetables

Cuisine: Chinese

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Program steps

Preheating:
265 °C

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Combination

30 %

Termination by time

05:00 mm:ss

250 °C

90 %

Ingredients - number of portions - 10

Name	Value	Unit
zucchini	300	g
rice pepper	150	g
yellow peppers	150	g

Name	Value	Unit
sea-salt	3	g
ground black pepper, ground	5	g
olive oil	20	ml

Nutrition and allergens

Allergens:
Minerals: Ca, Cu, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	18 kJ
Carbohydrate	2.8 g
Fat	0.2 g
Protein	0.7 g
Water	0 g

Directions

◇ Cut-off size of bell pepper and green zucchini, length 4cm x width 1cm
◇ Mix olive oil evenly before roasting, and cook directly on the griddle baking tray
◇ There is no need to preheat the baking pan, and the baking effect can be directly achieved at 250°C
◇ Roasted in a short period of time, the roasted texture is burnt, and the green zucchini has a high water content and a good taste
◇ Season after being out of the oven, otherwise the high temperature will roast the seasoning spices to give a burnt bitter taste
◇ Check grill pan can be changed into a variety of grilled vegetables, side dishes, main dishes

Recommended accessories

Vision Grill Diagonal

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