Summer Vegetable Tian
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
167
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 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
- 4 Tbsps olive oil
- 2 Zucchini (green and yellow)
- 2 Eggplant
- 6 Tomatoes
- 2 garlic cloves
- 2 Tbsps lemon juice
- 2 Tbsps finely chopped thyme
- salt
- peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with oil.
2.
Rinse the zucchini and eggplant, cut off the ends and slice very thinly using a mandolin or sharp knife. Rinse the tomatoes, remove the cores and cut into thin slices. Peel and mince the garlic. Whisk together the lemon juice, garlic and remaining olive oil. Season with salt, pepper and thyme.
3.
Alternately layer the vegetables in a fan-like pattern into the prepared baking dish. Drizzle with the vinaigrette and bake for 30 minutes, until the vegetables are tender and golden brown.
4.
Remove from the oven and serve.
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