Vegetables with Goat Cheese
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
399
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 13.57 g | (14 %) | ||
| Fat | 24.74 g | (21 %) | ||
| Carbohydrates | 37.27 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.62 g | (42 %) |
more nutritional values
| Vitamin A | 178.29 mg | (22,286 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.05 mg | (17 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 133.1 μg | (44 %) | ||
| Pantothenic acid | 1.31 mg | (22 %) | ||
| Biotin | 8.77 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60.74 mg | (64 %) | ||
| Potassium | 1,501.67 mg | (38 %) | ||
| Calcium | 161.05 mg | (16 %) | ||
| Magnesium | 90.75 mg | (30 %) | ||
| Iron | 2.89 mg | (19 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.35 mg | (17 %) | ||
| Saturated fatty acids | 7.62 g | |||
| Cholesterol | 26.46 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Dice eggplant into cubes, cut zucchini into slices, cut tomatoes into quarters and cut onions into rings.
2.
In a large pan, sauté onions, eggplant and zucchini in olive oil with pressed garlic, tomatoes, olives, bay leaf and thyme. Season with salt and pepper, add a little water, cover and cook for about 15 minutes. Add cheese, mix well and serve garnished with basil.
