Braised Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
137
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 211 mg | (222 %) | ||
| Potassium | 685 mg | (17 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- 3 red Bell pepper
- 1 Zucchini
- 1 shallot
- 1 garlic clove
- olive oil
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped oregano
- salt
- freshly ground peppers
- 2 Tbsps balsamic vinegar
Preparation steps
1.
Rinse and peel the vegetables. Cut the tomatoes into eighths, halve the peppers, remove the seeds and ribs and cut into bite size pieces. Slice the zucchini.
2.
Peel and finely chop the garlic and shallot. Sweat in hot oil until translucent. Add the zucchini and peppers, saute briefly and stir in the tomatoes. Season with the herbs, salt, pepper and vinegar. Cook over medium heat for 4 minutes. Serve warm or cold.
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