Marinated Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 179 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 444 mg | (11 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams button Mushroom
- 2 Tbsps olive oil
- 1 half lemon (juiced and zested)
- 50 milliliters white wine
- 1 garlic clove
- 2 sprigs thyme
- 300 grams Eggplant
- 2 garlic cloves
- 6 Tbsps olive oil
- ½ bunch parsley
- 300 grams Zucchini
- 2 Tbsps olive oil
- chopped mint
- salt
- peppers
- 500 grams mixed Bell pepper
- 1 garlic clove
- 2 tsps lemon juice
- 2 Tbsps olive oil
Preparation steps
Wipe mushrooms clean and sauté in olive oil. Peel and chop garlic. Add garlic, lemon juice, wine and thyme to mushrooms. Cook about 3 minutes and season with salt and pepper.
Rinse and slice eggplant. Drizzle the bottom of an ovenproof dish with 3 tablespoons olive oil. Place eggplant slices in dish. Peel and chop garlic and sprinkle over eggplant. Season with salt and pepper, drizzle with remaining oil and bake about 35 minutes in a preheated oven at 200°C (approximately 400°F). Sprinkle with parsley.
Rinse, slice and sauté zucchini in olive oil. Season with salt and pepper, place in a dish and drizzle with pan juices and lemon juice. Sprinkle with chopped mint and let marinate.
Rinse and halve peppers, remove seeds and ribs and place, cut-side-down, on a baking sheet. Bake at 200°C (approximately 400°F), about 35 minutes. Remove from oven, cover with a damp cloth and let cool slightly. Remove skin and cut into strips. Peel and chop garlic and sprinkle over peppers. Drizzle with oil and season with salt and pepper. Let marinate about 6 hours.
Arrange vegetables on plates.
