Rustic Vegetable Bake

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Rustic Vegetable Bake
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie329 kcal(16 %)
Protein4.04 g(4 %)
Fat28.89 g(25 %)
Carbohydrates19.6 g(13 %)
Sugar added0 g(0 %)
Roughage6.79 g(23 %)
Vitamin A116.98 mg(14,623 %)
Vitamin D0 μg(0 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.63 mg(22 %)
Vitamin B₆0.43 mg(31 %)
Folate77.89 μg(26 %)
Pantothenic acid0.74 mg(12 %)
Biotin5.41 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C39.99 mg(42 %)
Potassium887.5 mg(22 %)
Calcium57.79 mg(6 %)
Magnesium55.09 mg(18 %)
Iron1.34 mg(9 %)
Iodine0.75 μg(0 %)
Zinc0.82 mg(10 %)
Saturated fatty acids3.93 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
½ cup
1
onion (sliced)
1
Eggplant (sliced)
2
zucchini (sliced)
2 tablespoons
freshly chopped thyme
2 tablespoons
chopped rosemary
2 cloves
garlic (chopped)
How healthy are the main ingredients?
tomatoolive oilonionEggplantzucchinithyme

Preparation steps

1.
Preheat the oven to 180ºC (160º fan) 350ºF, gas 4. Drop the tomatoes into boiling water for 30 seconds then drain, refresh under cold water and peel off the skins. Cut the tomatoes into wedges and set aside.
2.
Heat the oil in a large pan and fry the sliced onions until golden brown then remove with a slotted spoon and set aside. Fry the aubergine slices in the pan for 3-4 minutes on each side or until lightly browned then set them aside.
3.
Fry the courgette slices in the pan, adding a little more oil if necessary, for 2-3 minutes on each side. Layer the fried onions, aubergine and courgettes with the tomato wedges in an ovenproof dish and scatter over the chopped herbs and garlic.
4.
Season with salt and pepper, cover with foil and bake in the oven for 20 minutes. Serve hot or warm.