Mediterranean Vegetable Saute
Nutritional values
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 34.7 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 746 mg | (19 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Eggplant
- 350 grams Zucchini
- 2 Bell pepper (red and yellow)
- 2 onions
- 2 garlic cloves
- 1 handful Fresh herbs (thyme, oregano, rosemary)
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 4 Tomatoes
- ½ handful Basil
Preparation steps
Rinse eggplant and cut into bite-sized pieces. Rinse summer squash, trim ends and cut into bite-sized pieces. Rinse peppers, remove seeds and ribs and cut into bite-sized pieces. Peel onions and cut into wedges. Peel and thinly slice garlic. Rinse herbs, shake dry and pluck leaves or needles.
Combine vegetables, herbs, 4 tablespoons oil, 1 teaspoon salt and pepper and place in a large freezer bag. Marinate in the refrigerator overnight.
Blanch tomatoes in boiling water, drain, rinse and remove skin. cut in half, remove cores and seeds and dice flesh.
Drain marinated vegetables in a colander and collect the liquid. Heat remaining oil in a wide saucepan and cook vegetables over high heat for about 5 minutes. Add tomatoes and reserved vegetable liquid. Cover and cook for about 15 minutes over low heat, stirring occasionally.
Rinse basil, shake dry and cut leaves into strips. Stir half the basil into vegetables, then season with salt and pepper. Serve sprinkled with remaining basil.
