Mixed Med Vegetables

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Mixed Med Vegetables
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
235
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie235 cal.(11 %)
Protein6 g(6 %)
Fat12 g(10 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K25.2 μg(42 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate66 μg(22 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.8 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C54 mg(57 %)
Potassium900 mg(23 %)
Calcium69 mg(7 %)
Magnesium64 mg(21 %)
Iron3 mg(20 %)
Iodine9 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids1.8 g
Uric acid71 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
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
cup vegetable stock
¼ cup white wine
2 Zucchini (cut in quarters lengthways and sliced)
2 large Tomatoes (halved and sliced)
Basil (to garnish)
How healthy are the main ingredients?
potatoolive oilgarlic cloverosemarythymeEggplant
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.