Vegetables with Feta Cheese
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse vegetables, trim and cut into bite-sized pieces or slices.
2.
Cut onion into rings and sauté in a large frying pan with oil until translucent. Add eggplant and zucchini and cook for about 8 minutes, stirring occasionally. Press in garlic, deglaze with tomato juice and wine and bring to a boil.
3.
Stir in basil and season with salt and pepper. Sprinkle with olives and crumbled feta cheese and serve.
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