Stewed Tomatoes with Feta and Olives
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
457
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 16.1 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 317 mg | (32 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Vine tomato
- 400 grams Feta
- 200 grams black Olives (pitted)
- Sea salt
- freshly ground peppers
- 1 tsp dried oregano
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
Preparation steps
1.
Preheat a convection oven to 200°C (approximately 400°F).
2.
Rinse the tomatoes and remove from the vines. Cut the feta into cubes.
3.
Set four 40 x 20 cm (approximately 16 x 8 inches) pieces of parchment paper next to each other. Place half of the tomatoes, cheese, and olives on two pieces. Season with salt and pepper, then sprinkle with the oregano, lemon juice, and olive oil.
4.
Top the tomatoes with the remaining two pieces of barchment paper. Fold the edges, and close tightly with kitchen twine.
5.
Place on a baking sheet and bake in the oven for 20 minutes.
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