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Roasted Italian Vegetables With Feta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2139.0907
Energy (kCal)45049.02
Carbohydrates (g)629.7157
Total fats (g)3802.0769
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 180 deg Celsius. | 2. Grease a shallow ovenproof dish. | 3. Place the peppers and eggplant tightly together in the dish and sprinkle over the capers, olives, garlic, mozzarella, feta and breadcrumbs. | 4. Pour over the wine and olive oil and then sprinkle the mint, parsley and freshly ground black pepper. | 5. Bake for 30-40 minutes until the topping is crisp and golden. | 6. Serve hot with chunks of French or Italian bread as a starter or on rice or couscous as a main course. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red pepper 4 halved cored seeded - - - -
    eggplant 1 cubed - - - -
    caper 30 59.34 12.6162 6.0888 2.2188
    black olive 10 pitted chopped - - - -
    garlic clove 2 chopped - - - -
    mozzarella cheese 75 cubed - - - -
    feta 100 crumbled 39600.0 613.5 2131.5 3192.0
    breadcrumb 125 ml - - - -
    white wine 125 - - - -
    olive oil 45 5370.3 0.0 0.0 607.5
    mint 5 12.54 2.3968 0.9376 0.20800000000000002
    parsley 5 6.84 1.2027 0.5643 0.1501
    black pepper ground - - - -

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



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