Tomato Herb Gratin
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
177
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 177 cal. | (8 %) | ||
| Protein | 11.09 g | (11 %) | ||
| Fat | 11.23 g | (10 %) | ||
| Carbohydrates | 9.99 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.32 g | (11 %) |
more nutritional values
| Vitamin A | 217.84 mg | (27,230 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.31 mg | (11 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 7.37 mg | (61 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 38.42 μg | (13 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 7.38 μg | (16 %) | ||
| Vitamin B₁₂ | 0.28 μg | (9 %) | ||
| Vitamin C | 53.86 mg | (57 %) | ||
| Potassium | 639.03 mg | (16 %) | ||
| Calcium | 187.58 mg | (19 %) | ||
| Magnesium | 45.77 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 1.16 mg | (15 %) | ||
| Saturated fatty acids | 2.88 g | |||
| Cholesterol | 23.04 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil (for the pan)
- 1 small, green Bell pepper
- 1 red Pepperoncini
- 4 Anchovy fillet (in salt)
- 1 handful thyme
- 1 handful Basil
- 3 rosemary
- 4 Tbsps grated Parmesan
- 2 Tbsps olive oil
- freshly ground peppers
- 6 Tomatoes (such as Coeur de Boeuf)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with oil.
2.
Rinse the peppers and cut into thin strips. Rinse the peperoncini and cut into rings. Rinse the anchovies and chop finely. Coarsely chop the thyme, basil and rosemary. Mix the herbs with the anchovies and parmesan. Mix in the peppers and peperoncini. Add the oil and season with a little pepper. Rinse the tomatoes, remove the stalks and halve. Spread the tomato halves in the baking dish and spread the herb mixture on top. Bake for about 20 minutes.
3.
Serve immediately.
