Mixed Vegetable Sauté with Capers
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
230
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 40.5 μg | (68 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,169 mg | (29 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Eggplant
- 1 Zucchini
- 1 Bell pepper
- 200 grams Cherry tomatoes
- 3 Tbsps olive oil
- 1 Tbsp caperberry
- 2 Tbsps Tomato paste
- salt
- freshly ground peppers
Preparation steps
1.
Rinse, trim and slice eggplant and zucchini. Rinse and halve peppers, remove seeds and ribs and cut into strips. Rinse cherry tomatoes.
2.
In batches, fry eggplant, zucchini and peppers in hot oil, about 4 minutes. Stir in cherry tomatoes, cook until heated through and season with salt and pepper. Stir in tomato paste and 1/2 cup water and simmer 2-3 minutes. Serve vegetables in bowls and garnish with capers.
