Vegetable

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Vegetable
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
259
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie259 kcal(12 %)
Protein10.89 g(11 %)
Fat2.09 g(2 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage22 g(73 %)
Vitamin A129.1 mg(16,138 %)
Vitamin D0 μg(0 %)
Vitamin E2.67 mg(22 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.48 mg(44 %)
Niacin7.42 mg(62 %)
Vitamin B₆1.41 mg(101 %)
Folate209.39 μg(70 %)
Pantothenic acid2.29 mg(38 %)
Biotin3.85 μg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C223.41 mg(235 %)
Potassium2,300.54 mg(58 %)
Calcium130.88 mg(13 %)
Magnesium144.39 mg(48 %)
Iron2.96 mg(20 %)
Iodine4.28 μg(2 %)
Zinc1.99 mg(25 %)
Saturated fatty acids0.52 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
3
4
4
4
fresh rosemary
3 cloves
garlic (sliced very thinly)
olive oil (cold pressed)
freshly ground peppers
How healthy are the main ingredients?
Eggplantzucchinirosemarygarlicolive oilsalt

Preparation steps

1.
Wash, halve and deseed the peppers. Peel and thickly slice the onions. Wash the aubergines and slice lengthwise into approximately 1.5 cm slices. Wash and thinly slice the courgettes.
2.
Brush all the vegetables with a little oil, season with salt and pepper and cook on both sides on a hot charcoal grill.
3.
Brush a loaf tin with oil. Lay a sprig of rosemary in the bottom, then add the grilled vegetables in layers, putting 1-2 slices of garlic, a little rosemary, salt and pepper and a sprinkle of fresh oil between the layers.
4.
Keep pressing the vegetables down with the flat of your hand. Finish off with a sprig of rosemary. Cover with clingfilm. Weigh down with weights and put the 'lasagne' in a cool place for 2-3 hours.
5.
Then carefully turn out onto a platter and serve in slices. Goes well with meat or fish dishes.