Ingredients For Roasted Squash And Peppers With Pesto Recipe
1 cup Vertically sliced zucchini
1 cup Vertically sliced yellow squash
1 cup Capsicum, cut into triangles
0.5 cup Cherry tomatoes
As required Salt and freshly ground black pepper powder
2 tablespoon Olive oil
0.25 cup Chopped pinenuts or walnuts, roasted
2 cup Loosely Packed Fresh Basil Leaves
2 tablespoon Olive oil
1 teaspoon Chopped garlic
Nutrition value
223
calories per serving
19 g Fat4 g Protein10 g Carbs3 g FiberOther
Current Totals
19 g Fat
4 g Protein
10 g Carbs
3 g Fiber
MacroNutrients
Carbs
10 g
Protein
4 g
Fiber
3 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
148 mg
Iron
3 mg
Vitamin A
354 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
82 mcg
Vitamin B12
0 mcg
Vitamin C
67 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
84 mg
Manganese
2 mg
Phosphorus
119 mg
Selenium
1 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
