Colorful Vegetable Skewers
Colorful vegetable skewers - Colorful and tasty vegetarian skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 0 mg |
Preparation steps
Rinse zucchini and eggplant, trim and cut into 1 cm (approximately 1/2 inch) thick slices. Cut eggplant slices in half or quarters and cut zucchini slices in half.
Rinse bell pepper, cut in half, trim and cut into bite-size pieces. Peel onion and cut into quarters lengthwise.
Alternately stick all ingredients on skewers and place close together in a shallow dish.
Rinse oregano, shake dry and chop leaves. Mix oil with salt, pepper and oregano in a bowl.
Drizzle oil mixture over vegetable skewers. Cover skewers for about 1 hour to marinate (occasionally baste with oil mixture again if needed).
Drain skewers. Then cook under preheated oven broiler, watching carefully, while turning occasionally for about 8 minutes.
