Mixed Veggie Bake
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
543
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 622 mg | (62 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 23.2 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Heat the oil in a casserole dish set over a medium heat. Brown the aubergine and peppers for about 5 minutes, stirring.
2.
Add the courgettes and cook for another 5 minutes, still stirring. Lower the heat, add the tomatoes and season. Cook gently for 30 minutes, stirring frequently.
3.
Preheat the oven to 220°C | 425F | gas 7. Butter a gratin dish.
4.
Whisk the creme fraiche and eggs together in a bowl, season, and add the grated cheese followed by the vegetables. Mix well.
5.
Spoon the mixture into the gratin dish and place in the oven. Cook for 20 minutes until the gratin is quite golden. Serve immediately.
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