Sauted Vegetables
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
262
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 60.4 μg | (101 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 691 mg | (17 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- salt
- 1 Zucchini
- 1 red and 1 yellow Bell pepper
- 250 grams button Mushroom
- 3 garlic cloves
- 1 onion
- 8 Tbsps olive oil
- 1 bunch parsley
- 4 Tbsps balsamic vinegar
- peppers
- 4 Tbsps Marsala wine
Preparation steps
1.
Rinse the eggplant. Remove the stem and cut the flesh into slices. Sprinkle with salt. Rinse and peel the zucchini, peppers, and mushrooms. Cut the zucchini and slice the mushrooms. Cut the peppers into quarters. Peel the garlic and onion, then dice. Pat the vegetables dry. Heat half of the oil in a pan and saute the vegetables. Add the mushrooms at the end, with the garlic and the onions. Rinse the parsley and pluck the leaves from the stems. Chop the leaves and fold into the vegetables. Mix the vinegar with the salt, pepper, and wine. Gradually add the remaining oil. Arrange the vegetables on a plate and drizzle with the dressing. Serve with a warm baguette.
