Mixed Stewed Vegetables
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
144
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 144 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 43 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 294 mg | (309 %) | ||
| Potassium | 1,106 mg | (28 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 1 garlic clove
- 2 yellow Bell pepper
- 2 Red Bell pepper
- 4 Beefsteak tomato
- 1 sprig rosemary
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp Caper (from a jar)
- fresh Fresh herbs (for garnish, such as basil, rosemary)
Preparation steps
1.
Peel the onions and garlic and cut into small cubes. Rinse the bell peppers, cut in half, remove seeds and white ribs. Cut into bite-sized pieces. Blanch the tomatoes, rinse in cold water, peel and cut into slices. Rinse the rosemary, shake dry, strip the needles from the stems and finely chop.
2.
In a pan, heat the oil and add the onion and garlic. Cook until translucent. Add bell pepper pieces, sauté briefly, season with salt, pepper and rosemary and top with the tomato slices. Spread the capers over the tomato slices, cover and simmer for about 10 minutes over medium heat. Season the vegetables again, transfer to a bowl and serve garnished with fresh herbs.
