French Vegetable Tian with Cheese
Healthy, because
Even smarter
Nutritional values
Various plant substances from the aubergine help to stop cell aging and protect the heart, i.e. the vegetables keep us young and healthy. zucchini contains potassium, about 180 milligrams per 100 grams. This helps our body get rid of excess water. The mineral also keeps our heart in the right rhythm.
You can also prepare the French Gemüsetian with cheese with sweet potatoes instead of potatoes. A typical French baguette is suitable for this. Click here for a basic recipe made from wholemeal flour.
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,154 mg | (29 %) | ||
| Calcium | 586 mg | (59 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.6 mg | (58 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- 400 grams Eggplant
- 400 grams Zucchini
- 2 Tomatoes
- 2 onions
- 2 garlic cloves
- 300 grams Goat cheese
- olive oil (for the tian)
- 1 handful fresh bay leaves
- Sea salt
- freshly ground peppers
- 2 sprigs thyme
- 2 sprigs Savory
- 4 Tbsps olive oil
- 100 milliliters Vegetable broth
Preparation steps
Preheat oven to 200°C (approximately 400°F). Peel potatoes. Rinse eggplant and zucchini. Trim ends. Rinse tomatoes and remove cores. Peel onions and garlic. Cut all vegetables into thin slices. Cut goat cheese into slices. Grease a large baking dish with oil and place vegetables in rows, alternating as you go. Occasionally add goat cheese slice or bay leaf. Crumble remaining cheese on top and season with salt and pepper.
Chop half of thyme and savory finely and sprinkle on top. Place remaining whole thyme on top. Mix oil with broth and pour over casserole. Bake for 1 hour or until soft. If vegetables are browning too much, cover with aluminum foil.
Serve with white bread if desired.
