Filling And Healthy Side Dish

Sautéed Potatoes and Vegetables

with Rosemary
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Sautéed Potatoes and Vegetables
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
183
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie183 cal.(9 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E1.9 mg(16 %)
Vitamin K20.5 μg(34 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.4 mg(29 %)
Folate50 μg(17 %)
Pantothenic acid0.7 mg(12 %)
Biotin5.6 μg(12 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49 mg(52 %)
Potassium788 mg(20 %)
Calcium76 mg(8 %)
Magnesium47 mg(16 %)
Iron2.4 mg(16 %)
Iodine7 μg(4 %)
Zinc1 mg(13 %)
Saturated fatty acids1.2 g
Uric acid47 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
400 grams small potatoes (cooked, skin on)
½ bunch scallions
1 carrot
1 Zucchini
250 grams Cherry tomatoes
1 Tbsp thyme
1 tsp rosemary (finely chopped)
3 Tbsps olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
potatoolive oilthymerosemarycarrotZucchini

Preparation steps

1.

Peel the potatoes.

2.

Rinse and trim the scallions. Cut into 4 cm (approximately 1 1/2 inch) long pieces. Rinse and peel the carrot. Half lengthwise, and slice.

3.

Rinse, trim, and slice the zucchini.

4.

Rinse and halve the cherry tomatoes.

5.

Heat the oil in a pan, and add the carrots and scallions. Cook, stirring occasionally, for about 3 minutes. Add the zucchini and potatoes, and cook an additional 5 minutes. Add the tomato, salt, and pepper, and cook for 2 minutes. Mix in the herbs, and serve.

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