Oven-Roasted Ratatouille with Peppers, Zucchini and Garlic
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
187
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 40.8 μg | (68 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 278 mg | (293 %) | ||
| Potassium | 1,048 mg | (26 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Red Bell pepper
- 2 green Bell pepper
- 1 Zucchini
- 1 Eggplant
- 2 yellow onion
- 400 grams Tomatoes
- 4 garlic cloves
- olive oil
- salt
- peppers (freshly ground)
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 Tbsps lemon juice
- 250 milliliters Vegetable broth
Preparation steps
1.
Preheat oven to 210°C (approximately 400°F).
2.
Rinse and quarter peppers, remove seeds and ribs and cut lengthwise into strips. Rinse and trim zucchini and eggplant. Halve zucchini lengthwise and slice. Cut eggplant into cubes. Peel onion and cut lengthwise into slices. Rinse, quarter and remove seeds from tomatoes, then cut into pieces. Press garlic through a garlic press. Transfer vegetables to an oiled baking dish. Season with salt and pepper and mix with herbs. Drizzle with oil and lemon juice, pour in 250 ml (approximately 1 cup) hot broth. Bake, turning vegetables occasionally, about 30 minutes. Serve immediately.
