Pumpkin, Potato, Tomato and Onion Skewers
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Boiled potatoes
- 2 red onions
- 4 small firm Tomatoes
- ¼ Hokkaido pumpkin
- salt
- peppers
- olive oil
- 2 tsps dried rosemary
- Wooden skewer
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Grease a baking sheet.
Rinse the pumpkin, remove the seeds and cut into wedges. Blanch in a pot of boiling salted water until al dente, about 3 minutes. Drain. Peel and halve the onion.
2.
Alternately thread the pumpkin, potato, tomato and onion on wooden skewers. Generously brush with oil, sprinkle with the rosemary and season with salt and pepper. Place on the baking sheet and bake, turning the skewers over once until the vegetables are tender, 10-15 minutes.
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