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Roasted vegetables with potato and zucchini Calories
Source of fiber and potassium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Roasted vegetables with potato and zucchini (180 g) has 160 calories. That works out to 89 calories per 100 g. It contains 24.1 g of carbs, 2.9 g of protein, 6.3 g of fat and 4.1 g of fiber. Its 22.5 mg of Vitamin C covers 25% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Roasted vegetables with potato and zucchini Nutrition Facts
Selected: 1 serving (medium) · 180 g
160
KCAL / 180G
Carbs
24.1g
· 9% DV
Protein
2.9g
· 6% DV
Fat
6.3g
· 8% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 59% · Protein 7% · Fat 34%
Roasted vegetables with potato and zucchini nutrition facts table · 1 serving (medium) (180 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 160 kcal | |
| Total fat | 6.3 g | 8% |
| Saturated fat | 0.9 g | 5% |
| Trans fat | 0 g | |
| Sodium | 153 mg | 7% |
| Total carbohydrate | 24.1 g | 9% |
| Fiber | 4.1 g | 15% |
| Protein | 2.9 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Roasted vegetables with potato and zucchini?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 160 kcal |
| 1 tablespoon (diced) | 18 g | 16 kcal |
| 1 piece (whole) | 45 g | 40 kcal |
| 100 g | 100 g | 89 kcal |
| 1 cup (diced) | 120 g | 107 kcal |
| 1 serving (small) | 150 g | 134 kcal |
| 1 serving (large) | 250 g | 223 kcal |
| 1 serving (extra large) | 350 g | 312 kcal |
Calculated from 89 calories per 100 g.
Frequently Asked Questions About Roasted vegetables with potato and zucchini
How do you make roasted vegetables with potato and zucchini?
Roasted vegetables with potato and zucchini are made by tossing chopped vegetables with oil and seasonings, then roasting them in a single layer until tender and browned. Stir once during cooking so the pieces color more evenly.
How do you stop roasted vegetables with potato and zucchini from getting soggy?
To keep roasted vegetables with potato and zucchini from getting soggy, spread them out rather than crowding the pan. Zucchini releases moisture as it cooks, so use a large tray and roast in batches if the vegetables would otherwise overlap.
Should you parboil the potatoes for roasted vegetables with potato and zucchini?
You usually do not need to parboil potatoes for roasted vegetables with potato and zucchini. Cut them smaller than the zucchini so they cook through at a similar pace; parboiling is useful when you want especially fluffy centers and crisp edges.
What vegetables can you add to roasted vegetables with potato and zucchini?
Bell peppers, red onion, cherry tomatoes, and eggplant all work in roasted vegetables with potato and zucchini. Cut denser vegetables into smaller pieces, and add quick-cooking vegetables later so everything finishes tender without becoming overcooked.
What seasoning works best for roasted vegetables with potato and zucchini?
Garlic, thyme, rosemary, paprika, and black pepper are reliable seasonings for roasted vegetables with potato and zucchini. Toss the vegetables thoroughly with oil and seasoning before roasting, then finish with lemon juice or fresh herbs if you like a brighter flavor.
Can roasted vegetables with potato and zucchini be made in an air fryer?
Yes, roasted vegetables with potato and zucchini can be made in an air fryer. Cook them in a single layer and shake the basket partway through; work in batches if needed, since an overcrowded basket tends to steam the vegetables.
What can you serve with roasted vegetables with potato and zucchini?
Roasted vegetables with potato and zucchini pair well with grilled chicken, fish, beans, or a simple green salad. A spoonful of yogurt sauce or hummus also makes them more filling and works well when serving them as a vegetarian main.
How long do roasted vegetables with potato and zucchini keep in the fridge?
Roasted vegetables with potato and zucchini keep well in a covered container in the refrigerator for a few days. Let them cool promptly before storing, and reheat only the portion you plan to eat to preserve the texture.
How do you reheat roasted vegetables with potato and zucchini without making them mushy?
Reheat roasted vegetables with potato and zucchini in the oven or a skillet to bring back some of their browned texture. Spread them out and heat until hot; microwaving works too, but usually leaves the zucchini softer.
Can you freeze roasted vegetables with potato and zucchini?
Yes, roasted vegetables with potato and zucchini can be frozen, but zucchini often turns softer after thawing. Cool the dish first, freeze it in airtight portions, and reheat from thawed in the oven for a better texture.
Roasted vegetables with potato and zucchini Vitamins & Minerals
Vitamins
Vitamin C
22.5mg · 25% DV
B6
0.4mg · 24% DV
B3
2.12mg · 13% DV
B5
0.65mg · 13% DV
Minerals
Copper
0.18mg · 20% DV
Potassium ⭐
558mg · 16% DV
Manganese
0.29mg · 13% DV
Phosphorus
86mg · 12% DV
Sodium
153mg · 7% DV
Roasted vegetables with potato and zucchini Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Roasted vegetables with potato and zucchini
To burn the 160 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Roasted vegetables with potato and zucchini?
Roasted vegetables with potato and zucchini is a simple oven-baked dish in which chunks of potato and zucchini soften inside and brown lightly at the edges. The vegetables bring a mild, savoury flavour, while herbs and seasonings can be adjusted to suit the rest of the meal.
It works as a warm side dish or as the centre of a meat-free meal, served in homes and alongside everyday meals in many places. Pair it with grains or beans for a more substantial plant-based plate, or serve it with a dip. It provides fibre and potassium, with 2.3 g of fibre per 100 g. For a lighter version, use oil sparingly and spread the vegetables out on the tray so they roast rather than steam.
How Nutritious Is Roasted vegetables with potato and zucchini?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Roasted vegetables with potato and zucchini 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 with potato and zucchini Contain Allergens?
No known major allergens
Which Diets Is Roasted vegetables with potato and zucchini Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Roasted vegetables with potato and zucchini Fat Profile
SATURATED
0.9g
MONOUNSATURATED
4.32g
POLYUNSATURATED
0.76g
Omega 6:3 ratio 13.6:1
Above the ideal 4:1 (13.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.