Mixed Med Vegetables
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
235
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 235 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 25.2 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 900 mg | (23 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅜ cup olive oil
- 1 Red onion (sliced into rings)
- 2 cloves garlic cloves (chopped)
- 2 ⅔ cups small, waxy potatoes (peeled and sliced)
- 1 medium Eggplant (cut in half lengthways and sliced)
- 2 sprigs rosemary
- 2 sprigs thyme
- ⅞ cup vegetable stock
- ¼ cup white wine
- 2 Zucchini (cut in quarters lengthways and sliced)
- 2 large Tomatoes (halved and sliced)
- Basil (to garnish)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Paper towel, 1 Large knife, 2 Bowls, 1 Sieve, 1 Teaspoon, 1 Wooden spoon, 1 starke Aluminum foil
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Pour the oil into a deep roasting pan and add the onion, garlic, aubergine and potatoes. Coat the vegetables with the oil, add the rosemary and thyme and bake in the oven for about 15 minutes, stirring from time to time.
3.
Pour over the stock and wine, season with salt and pepper, add the courgettes and tomatoes and return to the oven for about 20 minutes or until the vegetables are tender.
4.
Serve garnished with the basil leaves.
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