Low-Cal Baking

Baked Potatoes with Vegetables

5
Average: 5 (2 votes)
(2 votes)
Baked Potatoes with Vegetables

Baked Potatoes with Vegetables - Potatoes from the oven with classic Mediterranean flavors.

share Share
print
bookmark_border Copy URL
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
280
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie280 cal.(13 %)
Protein8 g(8 %)
Fat10 g(9 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K26.2 μg(44 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.6 mg(43 %)
Folate81 μg(27 %)
Pantothenic acid1.2 mg(20 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C83 mg(87 %)
Potassium1,249 mg(31 %)
Calcium69 mg(7 %)
Magnesium82 mg(27 %)
Iron3.6 mg(24 %)
Iodine11 μg(6 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.5 g
Uric acid75 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
3 Tbsps olive oil
4 large, waxy potatoes
Sea salt
400 grams Cherry tomatoes
2 sprigs rosemary
2 Zucchini
1 garlic clove
1 chili pepper
Basil
4 Tbsps Soy creamer (80 grams)
1 Tbsp lemon juice
peppers
How healthy are the main ingredients?
olive oilrosemarypotatoZucchinigarlic cloveBasil

Preparation steps

1.

Grease a baking dish with 1 teaspoon of olive oil. Rinse the potatoes, place in the baking dish, season with salt and bake for 30 minutes at 180°C (approximately 350°F).

2.

Grease another baking dish with 1 teaspoon olive oil. Rinse the tomatoes, place in the baking dish and drizzle with 1 teaspoon olive oil and salt. Rinse, shake dry and pluck the rosemary. Sprinkle half of the rosemary into the baking dish. Sprinkle the remaining rosemary on the potatoes and cook both pans for 10 minutes.

3.

Rinse the zucchini and cut into slices. Peel and finely chop the garlic. Rinse and chop the chile pepper.

4.

Heat the remaining oil in a pan. Saute the garlic and chile pepper over medium heat for 2-3 minutes. Add the zucchini and saute for 2-3 minutes, until tender. Rinse the basil, shake dry and cut into strips. Remove the pan from the heat and add the soy cream and basil. Season with lemon juice, salt and pepper.

5.

Serve the potatoes with the zucchini and tomatoes.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks