Braised Mediterranean Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 44.5 μg | (74 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 220 mg | (232 %) | ||
| Potassium | 906 mg | (23 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 shallots
- 2 garlic cloves
- 3 Red Bell pepper
- 2 Zucchini
- 1 small Eggplant
- 350 grams Cherry tomatoes
- 6 Tbsps olive oil
- 1 Tbsp freshly chopped rosemary
- salt
- freshly ground peppers
Preparation steps
1.
Peel shallots and garlic and dice. Rinse the bell peppers, cut in half, clean and cut into small cubes. Rinse summer squash and eggplant, trim and also finely dice. Rinse and halve the cherry tomatoes.
2.
Heat olive oil in a pan, add garlic and shallots and sauté until soft. Add bell peppers, summer squash and eggplant and cook for about 10 minutes, turning occasionally. Season with salt and pepper and add rosemary and cherry tomatoes. Cook for about 5 minutes and then transfer to plates. Serve with toasted baguette slices, if desired.
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