Baked Vegetables with Feta and Olives
(2 votes)
(2 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
460
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 201 mg | (212 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 yellow Bell pepper
- 6 Tomatoes
- 2 Red onions
- 1 garlic clove
- 3 Tbsps olive oil
- 1 tsp dried oregano
- 3 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 100 milliliters Vegetable broth
- 1 sprig rosemary
- 3 sprigs thyme
- 400 grams Feta
- 120 grams black Olives (pitted)
Preparation steps
1.
Preheat oven to 200°C (approximately 400°F).
2.
Rinse and halve peppers, remove skins and seeds, and cut flesh into chunks. Rinse, core and cut tomatoes into wedges. Peel onions and garlic. Slice onion into thin rings. Finely chop garlic clove.
3.
Brush a baking dish with 1 tablespoon oil.
4.
Mix prepared vegetables with remaining oil, oregano, and balsamic vinegar. Season with salt and pepper and place in baking dish. Add broth and sprinkle with plucked rosemary and thyme. Bake, stirring once or twice, about 20 minutes.
5.
Meanwhile, drain feta cheese and chop. Drain olives well. Remove dish from oven, mix in olives and feta cheese and return to oven. Bake until cheese is warmed through, 5 minutes more. Season to taste and serve.
