Marinated Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 Eggplant
- Pastry flour (for dredging)
- 2 sprigs rosemary
- 6 garlic cloves
- 12 Tbsps olive oil
- 6 Tbsps Red wine vinegar
- 2 large, long green Zucchini
- 2 large, yellow Zucchini
- salt
- peppers
Preparation steps
1.
Cut eggplant and zucchini into thick slices. Sprinkle eggplant with salt and let stand until some of the water is drawn out, about 10 minutes. Rinse eggplant with cold water and pat dry. Dredge eggplant and zucchini slices into flour. Heat olive oil in a pan. In batches, fry vegetables until golden-brown. Layer vegetables in a shallow baking dish.
2.
Peel and finely chop garlic and season with salt and pepper. Combine garlic with red wine vinegar and olive oil and bring briefly to a boil. Pour dressing over vegetables. Strip rosemary needles from branches and sprinkle on top of vegetables. Let cool.
