Baked Vegetables
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
255
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 1,163 mg | (29 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- 6 Tomatoes
- 250 grams green Beans
- 2 green Hungarian wax peppers
- 2 garlic cloves
- 100 grams black Olives (pitted)
- 2 Tbsps olive oil
- 1 Tbsp lemon juice
- 1 tsp dried parsley
- 1 tsp Aleppo pepper (mild)
- salt
- peppers
- Cumin (ground)
- 200 milliliters Vegetable broth
Preparation steps
1.
Preheat the oven to 180 ° C upper and lower heat.
2.
Peel and rinse potatoes, cut into pieces. Blanch tomatoes in hot water, rinse in cold water and peel. Quarter and remove seeds, dice finely. Rinse and drain beans. Rinse and halve bell peppers, remove seeds and ribs and cut into small pieces. Peel and slice garlic. Drain olives well and mix with the rest of vegetables, oil, lemon juice and parsley. Season with salt, pepper and cumin powder and spread in a baking pan. Add a little broth to the pan and bake in preheated oven at 180°C (approximately 350°F) for about 45 minutes, stirring occasionally. Add more broth to the pan as needed.
3.
Season to taste and serve.
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