Courgette, Zucchini & Anchovy from the Oven
by markdeji
Oven roasted eggplant with Zucchini and anchovy
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INGREDIENTS
- 1 Zucchini ; sliced
- 1 Eggplant ; sliced
- 1 Onion ; Sliced
- 2 large Tomatoes ; sliced
- 2 cloves Garlic ; chopped
- Olive oil
- 1 can Anchovies
- Salt & pepper
- Fresh rosemary
INSTRUCTIONS
Preheat the oven at 200 degrees C.
Slice the vegetables and coat lightly in olive oil. pepper and salt.
Layer all the ingredients in a lightly oiled oven dish.
(keep the slices as vertical as possible so they all get a chance to brown).
Sprinkle the garlic and rosemary over the vegetables and add extra oil if needed.
Place in the oven for approximately 30 minutes (until tender).
Rest for 10 minutes and serve.
NOTES
don't layer the vegetables like a lasagna.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (659g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 202 | ||
| Calories from Fat: 31 (15%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.4g | 5 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 1.2g | ||
| Cholesterol 25.5mg | 8 % | |
| Sodium 362.6mg | 13 % | |
| Potassium 1590mg | 42 % | |
| Total Carbohydrate 33.1g | 10 % | |
| Dietary Fiber 13.8g | 55 % | |
| Sugars, other 19.3g | ||
| Protein 15.2g | 22 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 202
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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