Mediterranean Olive Bowl
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 318 mg | (8 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 yellow Bell pepper (halved and deseeded)
- 1 ⅔ cups green Olives (stuffed with peppers if preferred)
- 2 cloves garlic cloves
- 1 lemon (juice)
- ⅜ cup olive oil
- 1 tsp sugar
Preparation steps
1.
Heat the grill function in the oven and line a baking tray with grease-proof paper.
2.
Place the peppers skin side up on the baking tray. Grill in the oven for around 10 minutes until the skin blisters and starts to blacken. Remove from the oven and cover with a damp tea towel. Leave to cool.
3.
Peel off the skin and chop the peppers. Place in a bowl with the olives. Crush the garlic into the bowl and mix through, together with the lemon juice, olive oil, sugar, and a little salt and ground black pepper. Cover and marinate in the refrigerator for at least 2 hours.
4.
Transfer to a jar if desired, and take along for a picnic. Serve with a cream cheese dip if desired.
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