Broiled Vegetables with Garlic Aioli

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Broiled Vegetables with Garlic Aioli
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Health Score:
Health Score
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
408
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie408 kcal(19 %)
Protein4.92 g(5 %)
Fat38.8 g(33 %)
Carbohydrates16.52 g(11 %)
Sugar added0 g(0 %)
Roughage6.14 g(20 %)
Vitamin A232.51 mg(29,064 %)
Vitamin D0 μg(0 %)
Vitamin E1.41 mg(12 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.19 mg(17 %)
Niacin2.78 mg(23 %)
Vitamin B₆0.42 mg(30 %)
Folate82.93 μg(28 %)
Pantothenic acid0.94 mg(16 %)
Biotin7.71 μg(17 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C63.08 mg(66 %)
Potassium788.82 mg(20 %)
Calcium64.2 mg(6 %)
Magnesium47.67 mg(16 %)
Iron1.82 mg(12 %)
Iodine13.08 μg(7 %)
Zinc0.98 mg(12 %)
Saturated fatty acids5.66 g
Cholesterol106.32 mg
Author of this recipe:

Ingredients

for
4
For the broiled vegetables
1
1
small eggplant
2
1
1 bunch
1
50 milliliters
For the garlic aioli
2
4
100 milliliters
1 teaspoon
Salt (and pepper)

Preparation steps

1.

For the broiled vegetables: Halve the bell peppers, remove the core and white ribs. Rinse under cold water. Rinse the eggplants, tomatoes and summer squash, and pat dry. Place the vegetables on a baking sheet. Broil in a 200°C (approximately 390°F) oven for 10 minutes. Remove some of the skin from the bell peppers, tomatoes, eggplants and summer squash, and cut into large pieces. Remove the seeds from the tomatoes.

Rinse parsley, shake dry, pluck leaves and finely chop. Peel and press the garlic. Combine the parsley with the garlic, and olive oil in a small bowl, and season with salt and pepper to taste. Place the vegetables on a serving platter, season with salt to taste, and drizzle with the parsley oil.

2.

For the garlic aioli: Peel and press the garlic. Whisk the garlic with the egg yolks in a bowl until thick and creamy. Continue whisking, while adding the olive oil and lemon juice in a thin stream. Season with salt and pepper to taste. Serve with the broiled vegetables.