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Roasted Vegetables with Mozzarella

  • 06.03.2006.
  • Easy
  • 4
  • 30 min

Start your summer dinner with an Italian delicacy or just serve it as a light supper before some fine movie. Tender mozzarella and roasted vegetables could not be without fresh herbs, among which the basil is a favourite.

Ingredients

  • 250 g zucchini
  • 200 g red paprika
  • 250 g eggplant
  • 1 tablespoon Vegeta Natur
  • 1 tablespoon olive oil
  • 200 g mozzarella cheese
  • Sauce:
  • 2 tablespoons basil, finely chopped
  • 3 tablespoons olive oil
  • pinch of minced mustard
  • 1 garlic, cloves
  • 1 teaspoon vinegar
  • pinch of pepper

Preparation

  1. 1.
    Cut zucchini, paprikas and eggplant into long slices, spread over with Vegeta Natur and sprinkle with oil.
  2. 2.
    Sauté prepared vegetables in the teflon pan.
  3. 3.
    Combine basil, olive oil, mustard, finely chopped garlic, vinegar and pepper.
  4. 4.
    Arrange warm vegetables on a plate, spread over the sliced mozzarella and pour over prepared topping.

Serving

Serve decorated with basil leaves.

Advice

Combine finely chopped basil, olive oil, vinegar, mustard and finelly chopped garlic in an electric food processor to get more compact mixture.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 290 / 1.212 - -
Fat g 21,85 - -
Carbohydrates g 11,28 - -
Dietary fibre g 3,60 - -
Protein g 13,83 - -
Salt g 4,96 0 0
Vitamin A μg 2.352,47 59 47
Vitamin D μg 3,42 2 2
Vitamin C mg 25,35 34 28
Niacin mg 4,15 30 21
Potassium mg 446,24 12 12
Calcium mg 370,40 37 37
Phosphorus mg 284,39 36 36

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)