Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
492
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 122.9 μg | (205 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 1,650 mg | (41 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
Preparation steps
1.
Peel and rinse the potatoes and cut into thin slices. Rinse and trim the tomatoes and zucchini and cut into thin slices. Trim the cabbage and cut into strips, then blanch in salted water for 2 minutes. Drain well.
2.
Trim the mushrooms and cut into thin slices. Trim and rinse the scallions and cut into thin rings.
3.
Arrange the vegetables in decorative layers in a greased baking dish and season with salt and pepper. Drizzle the olive oil over the vegetables and bake in a preheated oven at 180°C (approximately 350ºF) for about 45 minutes.
Serve garnished with basil.
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