Smarter Home Cooking

Mixed Vegetable Casserole

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Mixed Vegetable Casserole
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
315
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie315 cal.(15 %)
Protein13 g(13 %)
Fat13 g(11 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.4 mg(20 %)
Vitamin K26.4 μg(44 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.6 mg(43 %)
Folate96 μg(32 %)
Pantothenic acid1.3 mg(22 %)
Biotin9.8 μg(22 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C63 mg(66 %)
Potassium1,190 mg(30 %)
Calcium136 mg(14 %)
Magnesium84 mg(28 %)
Iron3.6 mg(24 %)
Iodine20 μg(10 %)
Zinc1.4 mg(18 %)
Saturated fatty acids3 g
Uric acid89 mg
Cholesterol6 mg
Complete sugar11 g

Ingredients

for
4
Ingredients
500 grams Eggplant
500 grams Zucchini
500 grams potatoes
1 onion
2 garlic cloves
200 grams Tomatoes
olive oil (for the pan)
200 milliliters Vegetable broth
1 Tbsp olive oil
1 Tbsp Pastry flour
50 milliliters white wine
100 milliliters milk
salt
freshly ground peppers
1 tsp dried thyme
1 tsp dried oregano
125 grams Mozzarella
How healthy are the main ingredients?
EggplantZucchinipotatoTomatoMozzarellaolive oil

Preparation steps

1.

Rinse the eggplant and zucchini. Coarsely chop the eggplant and cut the zucchini into 1 cm thick slices. Peel and finely dice the onion and garlic. Peel and slice the potatoes. Rinse the tomatoes, remove the stalks and cut into slices.

2.

Preheat the oven to 200°C (approximately 400°F). Grease a large baking dish with oil.

3.

Blanch the potatoes, zucchini and eggplant in the vegetable broth for about 10 minutes. Remove the vegetables and set aside. Sweat the onion and garlic in olive oil until translucent. Sprinkle with the flour and saute briefly. Pour in the white wine, vegetable broth and milk. Bring to a boil, stirring constantly. Season with salt, pepper, thyme and oregano.

4.

Chop the mozzarella. Stir half of the mozzarella into the sauce. Layer the vegetables in the baking dish. Pour the sauce over. Sprinkle with the remaining cheese. Season with pepper. Bake for about 25 minutes. Remove from the oven, let cool and serve.