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Vegetarian Platter with Roasted Vegetables and Creamy Toppings
Vegetarian Platter with Roasted Vegetables and Creamy Toppings

Vegetarian Platter with Roasted Vegetables and Creamy Toppings
A variety of roasted vegetables served with a savory sauce and fresh green beans.
Vegetarian Platter with Roasted Vegetables and Creamy Toppings
Ingredients:
1
Servings
  • 150
    g
     eggplant
  • 150
    g
     sweet potato
  • 100
    g
     potato
  • 50
    g
     green beans
  • 30
    g
     sour cream
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Vegetarian Platter with Roasted Vegetables and Creamy Toppings
Instructions:
  1. Preheat the oven to 200°C.
  2. Slice the eggplant, sweet potato, and potato into even pieces.
  3. Place them on a baking tray and drizzle with olive oil. Season with salt and pepper.
  4. Bake for 30-40 minutes until tender and golden brown.
  5. Steam the green beans for 5 minutes until cooked but still crisp.
  6. Arrange the roasted vegetables and green beans on a plate.
  7. Top the vegetables with a dollop of sour cream.
  8. Serve warm and enjoy.
Nutrition Per Serving 480 g Per 100g
Energy 316.9 kcal 66 kcal
Protein 8.4 g 1.8 g
Fibre 12.5 g 2.6 g
Salt 0.2 g 0.0 g
Sugar 14.2 g 3.0 g
Carbohydrates 60.7 g 12.6 g
Fat 6.4 g 1.3 g
  • 150
    g
     eggplant
  • 150
    g
     sweet potato
  • 100
    g
     potato
  • 50
    g
     green beans
  • 30
    g
     sour cream
1
Servings
0

Preheat the oven to 200°C.

Slice the eggplant, sweet potato, and potato into even pieces.

Place them on a baking tray and drizzle with olive oil. Season with salt and pepper.

Bake for 30-40 minutes until tender and golden brown.

Steam the green beans for 5 minutes until cooked but still crisp.

Arrange the roasted vegetables and green beans on a plate.

Top the vegetables with a dollop of sour cream.

Serve warm and enjoy.

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