Broiled Zucchini and Eggplant
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
147
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 147 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven broiler.
2.
Rinse the zucchini and eggplants. Cut off ends and slice lengthwise into 3 mm (approximately 1/8 inch) slices. Place on an oven rack and season with salt and pepper to taste. Brush with olive oil. Place a baking sheet under the vegetables. Broil for 10 minutes. Turn and cook for another 10 minutes.
3.
Rinse the basil, shake dry and pluck leaves from stems. Reserve some leaves for garnish. Chop the rest. Peel and chop the garlic.
4.
Place the grilled vegetables in a bowl and sprinkle with the basil and garlic. Drizzle with olive oil.
5.
Decorate the vegetables with the whole basil leaves and serve warm or cold.
