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7Ingredients
65Minutes
100Calories
Description
This is often the case when the kids get out of a long day of school and on the hunt for something to eat. This Pressed Summer Vegetables recipe is the perfect ticket to keep your kids eating healthy but giving them the flavor they are looking for…
Let us know about your experience cooking this Pressed Summer Vegetables recipe in the comments below. You can also give this recipe a star rating.
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Ingredients
US|METRIC
- 2 eggplants
- 3 zucchinis
- 250 grams tomatoes (crystallized, thicker than dried tomatoes)
- thyme
- basil
- 80 grams black olives
- 2 onions
Directions
- Slice eggplant and zucchini lengthwise.
- Preheat oven to 180C (355F).
- On a plate covered with a silicone cloth, place the slices of vegetables coated with a brush of olive oil and thyme.
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NutritionView More
100Calories
Sodium5% DV130mg
Fat2% DV1.5g
Protein8% DV4g
Carbs7% DV20g
Fiber32% DV8g
| Calories100Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium130mg5% |
| Potassium830mg24% |
| Protein4g8% |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber8g32% |
| Sugars9g18% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Kiera M. 4 years ago
★★★★★
I used fresh vegetables for this recipe and it truly was amazing. I never knew vegetables could taste so good. I plan to add some velveeta cheese on the next batch that I make for some added goodness.