Provencal Vegetable Gratin

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Provencal Vegetable Gratin
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
314
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie314 kcal(15 %)
Protein5.6 g(6 %)
Fat22.09 g(19 %)
Carbohydrates30.15 g(20 %)
Sugar added0 g(0 %)
Roughage10.8 g(36 %)
Vitamin A111.25 mg(13,906 %)
Vitamin D0 μg(0 %)
Vitamin E1.49 mg(12 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.23 mg(21 %)
Niacin3.77 mg(31 %)
Vitamin B₆0.56 mg(40 %)
Folate113.23 μg(38 %)
Pantothenic acid1.15 mg(19 %)
Biotin6.63 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C43.46 mg(46 %)
Potassium1,232.18 mg(31 %)
Calcium69.21 mg(7 %)
Magnesium75.14 mg(25 %)
Iron1.49 mg(10 %)
Iodine1.5 μg(1 %)
Zinc1.06 mg(13 %)
Saturated fatty acids3.03 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2
400 grams
2
300 grams
freshly ground Pepper
2 teaspoons
freshly chopped Thyme
6 tablespoons

Preparation steps

1.
Preheat the oven to 180 ° C top and bottom heat Preheat.
2.

Rinse and pat dry zucchini, tomatoes and eggplants. Cut eggplants lengthwise into quarters and cut tomatoes and zucchini into thin slices. Peel onions and cut into thin strips.

3.

Layer vegetables, alternating, in a baking pan and season with salt, thyme and pepper. Drizzle with olive oil and bake in preheated oven at 180°C (approximately 350°F) for about 1 hour. Remove from the oven and serve immediately.