- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Oven
- Energy 342.79 (Kcal)
- Carbohydrates 30.84 (g) of which sugars 6.09 (g)
- Proteins 7.80 (g)
- Fat 22.39 (g) of which saturated 13.11 (g)of which unsaturated 7.58 (g)
- Fibers 7.09 (g)
- Sodium 281.18 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Variations
You can use many different vegetables, depending on the season and what you have at home. Besides the ones I used, carrots, potatoes, broccoli, fennel, etc., work well.
You can flavor with herbs to taste: parsley, thyme, oregano, basil, etc.
You can use all-purpose flour or whole wheat or type 1 flour.
You can also make the vegetable crumble in small individual portions.
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