Stuffed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 46.7 μg | (78 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 883 mg | (22 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 3 onions
- 2 Beefsteak tomato
- 2 Eggplant (purple and white)
- 2 Zucchini
- 200 grams button Mushroom
- 1 garlic clove
- 4 Tbsps olive oil
- 2 Slices of toast
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 handful parsley
- 1 egg
- 80 grams grated Cheese (such as Pecorino)
- salt
- freshly ground peppers
- breadcrumbs (as needed)
- olive oil (for greasing)
- 80 grams black Olives (pitted)
- 250 milliliters dry white wine
- 1 pinch sugar
Preparation steps
Peel the onions and parboil in boiling water for 5-6 minutes. Drain and let cool. Rinse the tomatoes, eggplants and summer squash. Trim the eggplants and squash into 6 cm (approximately 2-inch) long pieces. Cut a lid off of each vegetable and scoop of the insides, leaving a thin shell. Chop the insides and tops of the onions, eggplant and squash. Set the tomato insides aside. Wipe the mushrooms with a damp cloth and chop. Peel the garlic and chop finely. Heat 2 tablespoons oil in a large saucepan and sauté the garlic and mushrooms until softened. Add the chopped vegetables and sauté for 2-3 minutes. Transfer to a bowl and let cool. Soak the toast in water. Rinse the herbs, shake dry, set 1/2 the thyme and rosemary aside then remove the leaves and needles from the remaining herbs and chop finely. Mix into the sautéed vegetables along with the toast, egg and cheese and season with salt and pepper. Add breadcrumbs, if necessary.
Preheat the oven to 180°C (approximately 350°F).
Grease a deep baking dish with oil and add the hollowed-out vegetables. Fill the vegetables with sautéed vegetable mixture and arrange the lids on the tomatoes. Distribute the remaining herbs and olives around the vegetables. For the tomato sauce: Combine the tomato insides, wine, sugar and remaining oil and season with salt and pepper. Add to the baking dish and bake until golden brown, about 50 minutes. Season with salt and pepper before serving.
