Vegetables with Baked Goat Cheese
Healthy, because
Even smarter
Nutritional values
The colourful mix of vegetables provides us with sufficient vitamin C, which not only strengthens the immune system but also supports the body in burning fat. Zucchini contains potassium, about 180 milligrams per 100 grams. This helps our body to eliminate excess water.
You can supplement the vegetables according to your preference. How about fresh tomatoes, for example? These bring additional secondary plant substances into the dish, which keep us young and fit. Instead of crottins you can also use feta cheese. You can add natural rice as a side dish to the fresh cheese eaters with vegetables.
(Percentage of daily recommendation)
| Calorie | 705 cal. | (34 %) | ||
| Protein | 23.54 g | (24 %) | ||
| Fat | 59.92 g | (52 %) | ||
| Carbohydrates | 22.46 g | (15 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 4.54 g | (15 %) |
| Vitamin A | 148.38 mg | (18,548 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.97 mg | (8 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.16 mg | (15 %) | ||
| Niacin | 1.91 mg | (16 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56.57 μg | (19 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 5.08 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 83.37 mg | (88 %) | ||
| Potassium | 667.47 mg | (17 %) | ||
| Calcium | 228.33 mg | (23 %) | ||
| Magnesium | 45.3 mg | (15 %) | ||
| Iron | 1.33 mg | (9 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 0.74 mg | (9 %) | ||
| Saturated fatty acids | 20.88 g | |||
| Cholesterol | 80 mg |
Ingredients
- Ingredients
- 1 small Zucchini
- 1 small red Bell pepper
- 1 Sage (freshly chopped)
- 1 thyme (freshly chopped)
- 1 rosemary (freshly chopped)
- 1 Tbsp finely chopped Basil
- 1 onion
- 2 garlic cloves
- 2 small round Goat cheese
- 5 Tbsps olive oil
- 1 sm can peeled Tomatoes
- salt
- freshly ground peppers
- 1 pinch cayenne pepper
- ½ tsp sugar
Preparation steps
Rinse eggplant and zucchini, trim and cut into small, bite-sized cubes. Halve bell pepper, trim, remove seeds, ribs and cut flesh into pieces. Peel onion and garlic and chop finely.
Drain tomatoes, then chop.
Place goat cheese in a shallow, oiled baking dish. Mix half of the herbs with 1 tablespoon olive oil and spread on the cheese.
In a saucepan, heat 2 tablespoons olive oil and fry the eggplant cubes, turning frequently. Remove eggplant from pan and add remaining oil zucchini, bell pepper, onion and garlic. Sauté briefly. Mix in eggplant cubes with chopped tomatoes and remaining herbs. Season with salt, pepper and sugar, cover and simmer 30 minutes.
Preheat the oven to 250°C (approximately 450°F).
Approximately 10 minutes before serving, place the goat cheese into the hot oven and bake until the cheese begins to melt and turns light brown, 5-8 minutes.
Season the vegetables with salt and pepper and serve with the baked goat cheese.
