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Summer Vegetable Gratin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.2335
Energy (kCal)315.1194
Carbohydrates (g)68.2014
Total fats (g)3.0947
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375° Heat small amount of oil in pan. | 2. Add diced onion and cubed aubergine, cook until softened. | 3. Spread mixture across bottom of gratin dish. | 4. Tear oregano leaves and sprinkle over mixture. | 5. Slice tomatoes and zucchini with mandolin. | 6. Placing them alternately on top of mixture. | 7. They should nearly be standing up. | 8. Strip thyme leaves, sprinkling generously over vegetables. | 9. Salt& pepper to taste Drizzle over oil Bake 20 minutes, sprinkle grated cheese over, and bake 5-10 minutes longer until cheese melts. | 10. Cover until ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    zucchini 6 13.86 2.0526 1.7886 0.264
    tomato 6 241.2594 52.1388 11.7949 2.6807
    onion 1 60.0 14.01 1.65 0.15
    aubergine 1 - - - -
    oregano 1 bunch - - - -
    thyme 1 bunch - - - -
    salt pepper - - - -
    olive oil - - - -
    parmigiano reggiano cheese grated - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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