Rosemary Vegetable Rolls
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
637
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 637 cal. | (30 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 18.6 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 362 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ½ cups low-fat cream cheese
- 3 egg yolks
- 1 Tbsp Wine vinegar
- 1 tsp fresh rosemary (chopped)
- ¼ cup Caper (chopped)
- ½ cup sun-dried tomatoes (in oil, drained and finely chopped)
- 2 Zucchini (cut lengthways into thin slices)
- 2 Eggplant (cut lengthways into thin slices)
- To garnish
- 5 sprigs fresh rosemary
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
2.
Mix the cream cheese with the egg yolks, vinegar, rosemary, capers and tomatoes and season with salt and ground black pepper.
3.
Spread the cheese mixture on the zucchini and eggplant slices and roll up. Place the rolls in an oven-proof dish greased with a little oil from the tomatoes.
4.
Bake in the preheated oven for 20–25 minutes. Serve garnished with rosemary.
