Rosemary Vegetable Rolls

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Rosemary Vegetable Rolls
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Health Score:
Health Score
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
661
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie661 kcal(31 %)
Protein16.12 g(16 %)
Fat55.03 g(47 %)
Carbohydrates32.16 g(21 %)
Sugar added0 g(0 %)
Roughage9.77 g(33 %)
Vitamin A567.73 mg(70,966 %)
Vitamin D0 μg(0 %)
Vitamin E2.66 mg(22 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.65 mg(59 %)
Niacin5.71 mg(48 %)
Vitamin B₆0.55 mg(39 %)
Folate120.1 μg(40 %)
Pantothenic acid2.31 mg(39 %)
Biotin8.42 μg(19 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C27.21 mg(29 %)
Potassium1,341.26 mg(34 %)
Calcium218.01 mg(22 %)
Magnesium88.8 mg(30 %)
Iron2.55 mg(17 %)
Iodine19.17 μg(10 %)
Zinc2.05 mg(26 %)
Saturated fatty acids30.8 g
Cholesterol305.93 mg
Author of this recipe:
How healthy are the main ingredients?
zucchiniEggplant

Ingredients

for
4
Ingredients
2 ½ cups
low-fat cream cheese
3
1 tablespoon
1 teaspoon
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.