Marinated Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 50.5 μg | (84 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 140 mg | (147 %) | ||
| Potassium | 593 mg | (15 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the eggplant
- 2 Eggplant
- Pastry flour
- 2 sprigs rosemary
- 3 garlic cloves
- 8 Tbsps olive oil
- 3 Tbsps Red wine vinegar
- For the zucchini
- 2 Zucchini
- Pastry flour
- 1 sprig rosemary
- 2 sprigs Tarragon
- 8 Tbsps olive oil
- 3 Tbsps Red wine vinegar
- salt
- peppers
- For the peppers
- 3 Bell pepper (red or orange)
- ½ bunch parsley
- 4 Anchovy fillet
- 1 Tbsp Caper
- 3 garlic cloves
- 6 Tbsps olive oil
- salt
- peppers
Preparation steps
For the eggplant: Cut the eggplants into 8 pieces lengthwise then cut in half crosswise. Sprinkle with salt and let stand for 10 minutes. Rinse under cold water and pat dry. Dust with flour, shaking off excess, and sauté in the olive oil until golden brown. Season with salt and pepper. Drain on paper towels and then transfer to a shallow serving bowl. Peel the garlic and finely chop. Add to the olive oil along with the red wine vinegar, bring to a boil and then pour over the eggplant slices. Sprinkle with plucked rosemary needles and let cool.
For the zucchini: Rinse the zucchini, pat dry, trim, quarter lengthwise and then cut in half crosswise. Dust in flour, shaking off the excess, and sauté in olive oil until golden brown. Transfer to a shallow serving bowl. Add the red wine vinegar to the hot oil, bring to a boil then pour over the zucchini. Sprinkle with rosemary and tarragon and season with salt and pepper.
For the peppers: Preheat the oven to 250°C (approximately 500°F). Cut the peppers in half, remove the core and arrange, cut-side up, on a baking sheet. Roast for 15 minutes, or until the skin blisters. Remove, cover with a damp kitchen towel, let cool and remove the skin. Cut the flesh into bite-sized pieces.
Rinse the parsley and finely chop the leaves. Rinse the anchovy fillets under cold water. Finely chop the capers. Peel the garlic and thinly slice. Mix the parsley, anchovies, capers and garlic with the olive oil and season with salt and pepper. Arrange the peppers on a serving plate, drizzle with the olive oil mixture and marinate for at least 3 hours in the refrigerator.
