Zucchini, Eggplant, Pepper and Tomato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 1,014 mg | (25 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 Zucchini
- 2 Eggplant
- 2 red Bell pepper
- 4 Tomatoes
- 2 garlic cloves
- 1 onion
- 4 sprigs thyme
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 150 milliliters dry white wine
- 2 slices day-old white bread
- 50 grams grated Parmesan
Preparation steps
Rinse the zucchini and peel the eggplant. Rinse the peppers, halve lengthwise, remove the seeds and white ribs. Cut the vegetables into bite-size cubes. Rinse, core and slice the tomatoes. Peel and finely chop the garlic and onion. Rinse the thyme, shake dry and strip the leaves.
Preheat the oven to 180°C (approximately 350°F) convection. Oil a baking dish.
Mix the zucchini with the eggplant, peppers, onion and garlic and pour into the baking dish. Season with salt and pepper, pour the wine over and cover with the tomato slices. Season with salt and pepper. Remove the crust from the bread and dice finely. Sprinkle the thyme and the cheese over the vegetables. Bake until the vegetables are tender and the dish is golden brown, about 30 minutes.
