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Mediterranean Vegetables
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 298 cal. | (14 %) | ||
Protein | 10 g | (10 %) | ||
Fat | 21 g | (18 %) | ||
Carbohydrates | 11 g | (7 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 4.7 g | (16 %) |
more nutritional values
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 3.6 mg | (30 %) | ||
Vitamin K | 22.5 μg | (38 %) | ||
Vitamin B₁ | 0.4 mg | (40 %) | ||
Vitamin B₂ | 0.3 mg | (27 %) | ||
Niacin | 4.2 mg | (35 %) | ||
Vitamin B₆ | 0.4 mg | (29 %) | ||
Folate | 89 μg | (30 %) | ||
Pantothenic acid | 0.8 mg | (13 %) | ||
Biotin | 6.8 μg | (15 %) | ||
Vitamin B₁₂ | 0.1 μg | (3 %) | ||
Vitamin C | 38 mg | (40 %) | ||
Potassium | 731 mg | (18 %) | ||
Calcium | 162 mg | (16 %) | ||
Magnesium | 64 mg | (21 %) | ||
Iron | 3.2 mg | (21 %) | ||
Iodine | 29 μg | (15 %) | ||
Zinc | 0.9 mg | (11 %) | ||
Saturated fatty acids | 6.2 g | |||
Uric acid | 79 mg | |||
Cholesterol | 17 mg | |||
Complete sugar | 9 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small Eggplant
- 2 small Zucchini
- 2 onions
- 4 Tbsps olive oil
- salt
- peppers
- 1 garlic clove
- 150 milliliters Tomato juice
- 150 milliliters Red wine
- 2 Tbsps Basil (finely chopped)
- 125 grams black Olives
- 100 grams Feta
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Preparation steps
1.
Rinse vegetables, trim and cut into bite-sized pieces or slices.
2.
Cut onion into rings and add to a pan with oil. Cook over medium heat until translucent, then add eggplant and zucchini and cook for about 8 minutes. Press in garlic, deglaze with tomato juice and wine and bring to a boil.
3.
Stir in baslil and season with salt and pepper. Sprinkle with olives and crumbled feta cheese and serve.
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