Mediterranean Stewed Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
196
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 174 mg | (183 %) | ||
| Potassium | 1,040 mg | (26 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps olive oil
- 2 onions (peeled and finely sliced)
- 2 Eggplant (diced)
- 3 Zucchini (sliced)
- 2 cloves garlic cloves (finely chopped)
- 2 red peppers (chopped)
- 2 yellow Bell pepper (chopped)
- 2 cups canned Tomatoes
- 1 tsp Coriander (crushed)
Preparation steps
1.
Heat the oil in a pan and cook the onions until deep gold and sweet.
2.
Add the aubergines and cook for 2 minutes, then add the courgettes and garlic and cook for 2 minutes, then add the peppers and cook for 5 minutes.
3.
Add the tomatoes and coriander seeds and leave to simmer for at least 30 minutes over a very low heat, stirring occasionally, until the vegetables are very soft.
afternoon seasonal
