Chicken with vegetables
Wash chicken thoroughly, drain on paper towels and cut into bite-sized pieces. Wash and chop the mushrooms and vegetables. Finely dice the onion and garlic....
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Mediterranean oven vegetables with yogurt and tomato sauce
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Preparation time:
70 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
344
Calories
47 g
Carbohydrates
13 g
Protein
8 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | 1 (150 g) |
 | Olive oil | 1 Tablespoon |
 | Eggplant (fresh) | ¼ (85 g) |
 | Potato (fresh) | 2 (160 g) |
 | Garlic (fresh) | ⅕ (0,5 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Yogurt (1.5% fat, low fat) | 125 g |
 | Tomato pieces, chopped tomatoes (canned) | 100 g |
 | Zucchini (fresh) | ½ (105 g) |
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Preparation:
Step 1:
Slice the eggplant and the zucchini, but not too thick (1-2 cm). Clean the peppers and divide them into two or three pieces. Peel potatoes and cut into thin slices.
Step 2:
Now wash all the vegetables and place them in a towel or kitchen towel to drain. After draining, place vegetables in a large baking dish or baking tray. Salt and drizzle with olive oil. Mix all the vegetables well.
Step 3:
Preheat oven to 200 °C top/bottom heat. Put the vegetables on the tray in the oven. Cooking time varies, depending on quantity and taste - if you like it more firm to the bite, you can take it out earlier, but the vegetables should be able to cook for half an hour in any case.
Step 4:
Put the canned tomatoes in a pan or pot, add a little salt, season with garlic and simmer over low heat for about 15 minutes. Last but not least, arrange the finished vegetables on a platter or in a baking dish. First add the vegetables, then the yogurt and as the last step the finished tomato sauce.
Step 5:
Enjoy
Macronutrient distribution:
The recipe Mediterranean oven vegetables with yogurt and tomato sauce is composed of the following macronutrients.
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Kitchen utensils needed:
Baking tray
Casserole dish
Coated pan
Cutting board
Kitchen knife
Oven
Peeler
Pot
Stove
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