Vegetables with Feta Cheese and Olives
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,101 mg | (28 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the zucchini, eggplant and peppers, trim and cut into pieces or slice. Peel and slice the potatoes. Peel and coarsely chop the onions. Peel and finely chop the garlic. Saute the vegetables in 2-3 tablespoons of hot oil in a large skillet (preferably non-stick) 6-8 minutes until golden brown. Season with salt and pepper.
2.
Slice the olives and mix with the vegetables.
3.
Add the herbs (except for a little set aside for garnish) and season.
4.
Cut the feta into pieces and place on the vegetables. Garnish with remaining herbs and serve drizzled with a little oil.
