Freshly Cooked Summer Squash with Peppers
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
150
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 498 mg | (12 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the Dressing
- 1 clove garlic cloves (chopped)
- coarse salt (to taste)
- 1 Tbsp balsamic vinegar
- 1 Tbsp lemon juice
- 4 Tbsps olive oil
- 2 Tbsps fresh thyme (chopped plus extra sprigs for garnish)
- freshly ground Black pepper (to taste)
- 1 pinch paprika
- 2 medium Zucchini (cut 1/4-inch thick lengthwise)
- 3 red Bell pepper (seeded and quartered)
Preparation steps
1.
Prepare the grill for direct grilling and preheat to high. If using a grill basket heat that also.
2.
In a small nonreactive bowl, combine all the ingredients for the dressing. Mixing thoroughly.
3.
Brush the zucchini and peppers with the dressing, reserving the remaining dressing. Arrange the zucchini and peppers on the hot grate or in the grill basket, and grill for 4 to 6 minutes per side, or until softened.
4.
Transfer to a serving bowl or platter. Drizzle with remaining dressing and toss to coat. Garnish with paprika and thyme sprigs. Can be served warm or cold.
