Braised Vegetables

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Braised Vegetables
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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)
Calorie137 cal.(7 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage5.4 g(18 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K34.7 μg(58 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.3 mg(19 %)
Vitamin B₆0.6 mg(43 %)
Folate130 μg(43 %)
Pantothenic acid0.8 mg(13 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C211 mg(222 %)
Potassium685 mg(17 %)
Calcium50 mg(5 %)
Magnesium43 mg(14 %)
Iron2 mg(13 %)
Iodine5 μg(3 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.2 g
Uric acid44 mg
Cholesterol0 mg
Complete sugar10 g

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
How healthy are the main ingredients?
thymeoreganoTomatoZucchinishallotgarlic clove

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.