Greek Vegetables with Feta
Greek vegetables with feta - Gourmet dream of the Mediterranean. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
Thanks to the zucchini and eggplant, this dish is packed with potassium, calcium and phosphorus, while the feta is rich in protein.
In winter, instead of the summery Mediterranean vegetables, you can also use a mixture of carrots, beetd, parsnips, pumpkins and potatoes.
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 1,212 mg | (30 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 small Zucchini
- 1 Eggplant
- 2 onions
- 1 garlic clove
- 1 red Bell pepper
- 10 ozs Cherry tomatoes
- 16 ozs baby potatoes
- 2 sprigs thyme
- salt
- peppers
- 5 Tbsps olive oil
- 1 handful Fresh herbs (parsley, oregano, young thyme)
- 3 ½ ozs Feta
Preparation steps
Clean and wash the zucchini and eggplant and slice them crosswise. Peel onions and cut into eighths. Remove the outer skin from the garlic and cut in half crosswise. Halve the pepper, remove seeds, wash and cut lengthwise into strips. Carefully wash and drain the cherry tomatoes. Wash potatoes thoroughly and cut in half. Wash the thyme, shake dry and pluck the leaves.
Spread eggplant slices in a large casserole dish or deep baking tray. Spread the pepper strips, zucchini slices, onions, garlic, tomatoes, and potatoes on top, season everything with salt, pepper, and thyme, and drizzle oil over it.
Bake vegetables in a preheated oven at 220 °C / 425 °F for 35-45 minutes.
In the meantime, wash the herbs, shake them dry and pluck the leaves. Take the vegetables out of the oven, crumble the feta over them and sprinkle with herbs.
