Tian A La Provencal (Rustic Vegetable Tart)

1. PREHEAT oven to 400°F Thinly slice potatoes, tomato, onion and zucchini.

2. ARRANGE vegetables in a shallow baking dish, alternating each.

3. PUT the garlic in the center of the dish. Sprinkle with salt and pepper and pour the oil over the vegetables.

4. ARRANGE the rosemary sprigs on top of the vegetables and bake for 30 to 40 minutes, or until the potatoes are tender. Pour off excess oil and serve immediately.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	109.6473 g
Protein	8.7426 g
Carbohydrates	43.0315 g
Energy	1150.7497 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.884 g
Water	808.3742 g
Aspartic acid	1.1746 g
Calcium, Ca	117.2565 mg
Lutein + zeaxanthin	831.1828 g
Fiber, total dietary	11.188 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	3010.7905 g
Niacin	4.42 mg
Vitamin A, RAE	289.7193 g
Arginine	0.3641 g
Riboflavin	0.1857 mg
Tocopherol, beta	0.1858 mg
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	3.4214 g
Sodium, Na	43.5682 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3631 g
Total lipid (fat)	109.6473 g
Manganese, Mn	1.0853 mg
Fructose	11.2453 g
Proline	0.1507 g
Fatty acids, total saturated 16:0	12.4076 g
Sucrose	1.584 g
Choline, total	55.681 mg
Sugars, total	24.4393 g
Serine	0.2501 g
Fatty acids, total saturated 10:0	0.0001 g
Fatty acids, total saturated 18:0	2.1722 g
Vitamin B-6	0.812 mg
Selenium, Se	1.325 g
Ash	4.3023 g
Fatty acids, total saturated 18:1 undifferentiated	77.2022 g
Pantothenic acid	0.9322 mg
Phenylalanine	0.2581 g
Copper, Cu	0.4988 mg
Betaine	0.9382 mg
Thiamin	0.3415 mg
Methionine	0.0586 g
Iron, Fe	3.0619 mg
Carbohydrate, by difference	43.0315 g
Phosphorus, P	242.5196 mg
Folate, total	137.6147 g
Tocopherol, gamma	1.7006 mg
Lycopene	17243.3433 g
Alanine	0.2654 g
Valine	0.2035 g
Fatty acids, total saturated 18:2 undifferentiated	11.1276 g
Glycine	0.2073 g
Carotene, alpha	676.8666 g
Glucose (dextrose)	11.5291 g
Fatty acids, total saturated 14:0	0.0064 g
Zinc, Zn	1.72 mg
Isoleucine	0.1818 g
Fatty acids, total saturated 12:0	0.001 g
Fatty acids, total polyunsaturated	12.0115 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.2692 g
Tocotrienol, alpha	0.131 mg
Vitamin A, IU	5747.6438 IU
Folate, DFE	137.6147 g
Tryptophan	0.0725 g
Vitamin C, total ascorbic acid	115.8416 mg
Phytosterols	309.5915 mg
Fatty acids, total saturated 20:0	0.4471 g
Tyrosine	0.1427 g
Vitamin K (phylloquinone)	118.65 g
Fatty acids, total saturated	15.1975 g
Histidine	0.1391 g
Fatty acids, total monounsaturated	79.037 g
Threonine	0.241 g
Folate, food	137.6147 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	19.1513 mg
Magnesium, Mg	101.3581 mg
Lysine	0.3013 g
Potassium, K	1986.4709 mg
Cystine	0.0783 g
Fluoride, F	17.1738 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1	4.47	0.9918	0.015
Olive oil	0.5 cup	954.72	0	108
Tomato	3	120.6297	26.0694	1.3403
Zucchini	3	6.93	1.0263	0.132
salt pepper	0	0	0	0
red onion	1	64	14.944	0.16
baking potato	3	0	0	0
rosemary sprig	5	0	0	0