French Style Stewed Vegetables
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
118
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 118 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Tbsps olive oil
- 6 cloves garlic cloves (peeled and minced)
- 1 medium onion (peeled and diced)
- 1 Tbsp Tomato paste
- 1 cup vegetable stock
- 1 large Eggplant (diced)
- 1 medium Zucchini (quartered lengthwise into 1/4 inch pieces)
- 1 medium, green Bell pepper (diced)
- 4 cups canned Diced tomatoes (drained)
- 5 sprigs fresh, italian parsley (chopped)
- 4 sprigs fresh Basil (chopped)
- salt (to taste)
- peppers (to taste)
- fresh Parmesan shaved (optional)
Preparation steps
1.
Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté about one minute. Add the onion and continue to sauté until they turn translucent, about 4 minutes.
2.
Add the tomato paste, stirring and pressing to get it to spread out and cover the onions and garlic. When some of the paste starts to brown, pour in 3/4 cup vegetable stock and stir until the broth begins to simmer. Scrape the bottom of the pan to release any browned bits of the garlic, onion, and tomato paste.
3.
Add the diced eggplant, zucchini, and bell peppers. Stir to combine thoroughly and cook for 10 to 12 minutes, stirring frequently. Add the diced tomatoes and stir in. After about a minute, the tomatoes will have heated through. Turn the heat down to the lowest setting.
4.
Stir in the chopped parsley and basil. Add salt and pepper to taste. Serve with Parmesan shavings (optional).
