Baked Summer Vegetables
Baked Summer Vegetables - Colorful mixed vegetables in a hearty, baked dish.
Healthy, because
Even smarter
Nutritional values
The bitter substances from the eggplant stimulate digestion by helping the body release digestive juices into the liver and bile. The peppers are also rich in vitamin C, which helps support a healthy immune system.
Depending on your preferences, you can vary the vegetables in this dish easily. Feel free to add even more herbs as well; oregano, lemon thyme and rosemary are all delicious in this dish.
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.1 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 246 mg | (259 %) | ||
| Potassium | 1,051 mg | (26 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 10 mg |
Preparation steps
Rinse eggplant, trim and cut in half lengthwise. Then cut eggplant into slices and salt lightly.
Rinse bell peppers, cut in half, remove seeds and white ribs. Cut the bell peppers into strips. Rinse zucchini, trim and cut into slices.
Rinse tomatoes, pat dry, quarter and remove seeds. Peel onions, halve and chop coarsely.
Heat oil in a pan. Sauté onions until translucent. Peel garlic and squeeze through a press into the onions. Add remaining prepared vegetables, season with salt and pepper, cover and simmer for about 7 minutes over medium heat.
Meanwhile, rinse parsley, chop, shake dry and pluck the leaflets. Add to vegetables and transfer everything to a baking dish. Grate the Parmesan over the vegetables and bake in a preheated oven at 400°F for 10-15 minutes.
