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Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper) Calories
Rich in vitamins and fiber, low calorie
CALORIES
GI
POTASSIUM
FIBER
Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper) Nutrition Facts
Selected: 100 g
55
KCAL / 100G
Carbs
10.2g
· 77%
Protein
1.4g
· 11%
Fat
0.7g
· 12%
Fiber
2.8g
Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper) Vitamins & Minerals
Vitamins
Vitamin A
650µg · 72% DV
Vitamin C
38mg · 42% DV
B6
0.13mg · 8% DV
Folate
32µg · 8% DV
Minerals
Potassium ⭐
260mg · 8% DV
Iron
1mg · 6% DV
Phosphorus
32mg · 5% DV
Magnesium
17mg · 4% DV
Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper) Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper) Contain Allergens?
No known major allergens
Which Diets Is Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper) Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper) Fat Profile
SATURATED
0.13g
MONOUNSATURATED
0.14g
POLYUNSATURATED
0.12g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper)
Roasted Vegetables (Carrot, Zucchini, Red Bell Pepper, Green Pepper) — Frequently Asked Questions
Why do roasted vegetables sometimes turn soft and watery?
Overcrowding the pan traps steam, so the vegetables cook rather than roast. Spread them in a single layer, preheat the oven well, and use two pans if needed.
How can I get roasted carrots, zucchini, and peppers to brown better?
Dry the vegetables thoroughly after washing and cut them into similar-sized pieces. Turning them once during cooking also helps them brown more evenly.
Can carrots, zucchini, and peppers be roasted at the same time?
Yes, but zucchini softens faster than carrots. Cut the carrots smaller, or start them first and add the zucchini and peppers later.
Which seasonings work well with roasted vegetables?
Garlic, oregano, rosemary, cumin, black pepper, and sweet paprika all work well with a little olive oil. Add lemon juice, pomegranate molasses, or fresh herbs after roasting for a brighter flavor.
What can I serve with roasted vegetables?
They pair well with yogurt-based sauces, hummus, lentils, chickpeas, eggs, chicken, or fish. Bulgur, brown rice, or quinoa can make the meal more substantial.
Can roasted vegetables be prepared ahead of time?
Yes. You can chop the vegetables and keep them in an airtight container in the refrigerator one day ahead. Cooked vegetables also keep for several days; reheating in an oven or skillet preserves their texture better than a microwave.
Can roasted vegetables be frozen?
Yes, although zucchini may become softer after thawing. Cool the vegetables fully, freeze them in portions, and reheat from frozen in a skillet or oven for the best texture.
Does roasting destroy all the nutrients in vegetables?
No. Heat can reduce some delicate vitamins, but roasting uses little water, so fibre and minerals are largely retained. Cooking can also improve the availability of certain plant compounds, while the colourful vegetables still provide a range of beneficial phytonutrients.
Are roasted vegetables better before or after a workout?
Before exercise, a large or oily portion may feel heavy for some people, so keep it modest. After training, combine them with a protein-rich food for a more balanced recovery meal.
Who should be careful with roasted vegetables?
People with irritable bowel syndrome or reflux may find pepper skins, garlic-heavy seasonings, or excess oil uncomfortable. Anyone following a medically prescribed potassium restriction should discuss suitable portions with their healthcare professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.