Baked Potatoes with Vegetables
Baked Potatoes with Vegetables - Potatoes from the oven with classic Mediterranean flavors.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,249 mg | (31 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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).
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.
Rinse the zucchini and cut into slices. Peel and finely chop the garlic. Rinse and chop the chile pepper.
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.
Serve the potatoes with the zucchini and tomatoes.
