Stewed Tomatoes with Feta and Olives

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Stewed Tomatoes with Feta and Olives
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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)
Calorie457 cal.(22 %)
Protein18 g(18 %)
Fat39 g(34 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E5.3 mg(44 %)
Vitamin K16.1 μg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.2 mg(14 %)
Folate113 μg(38 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.4 μg(21 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C40 mg(42 %)
Potassium556 mg(14 %)
Calcium317 mg(32 %)
Magnesium50 mg(17 %)
Iron1.8 mg(12 %)
Iodine82 μg(41 %)
Zinc1.3 mg(16 %)
Saturated fatty acids18.2 g
Uric acid37 mg
Cholesterol69 mg
Complete sugar5 g

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
How healthy are the main ingredients?
FetaOliveolive oiloregano

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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