Rustic Veggie Bake
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
191
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 clove garlic cloves
- 2 Eggplant (cut into thin rounds)
- 4 Zucchini (cut into thin rounds)
- 6 Tomatoes (cut into thin rounds)
- 2 sprigs thyme (chopped)
- 4 Tbsps olive oil
- 1 cup Ricotta cheese
- salt
- peppers
Preparation steps
1.
Preheat the oven to 180°C | 350F | gas 4.
2.
Cut the garlic clove in two and rub it around the inside of a shallow baking dish.
3.
Alternate the slices of vegetables vertically in the dish. Sprinkle with thyme and season with salt and pepper.
4.
Drizzle over the olive oil and top with dollops of the ricotta. Transfer to the oven to bake for 1 hour 10-20 minutes.
5.
Remove from the oven and serve hot.
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