Freshly Cooked Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
117
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 117 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 178 mg | (187 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 red Bell pepper (seeded and cut into thick strips)
- 2 yellow Bell pepper (seeded and cut into thick strips)
- 2 small Zucchini (sliced 1/2-inch thick)
- 2 Eggplant (sliced into rounds)
- 2 onions (peeled and quartered)
- ¼ cup olive oil (plus 2 tablespoons for dressing)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 3 Tbsps balsamic vinegar
- 2 cloves garlic cloves (minced)
- 1 tsp fresh, Italian parsley (chopped)
- 1 tsp fresh Basil (chopped)
Preparation steps
1.
Place a grill pan over medium-high heat or prepare the barbecue grill.
2.
Brush the vegetables with olive oil and season with salt and pepper. Grill the vegetables until tender and lightly charred on both sides (you will probably have to work in batches).
3.
Arrange the vegetables in a serving dish or platter.
4.
Meanwhile, in a small bowl whisk the remaining olive oil, balsamic vinegar, garlic and herbs together. Season with salt and pepper, if necessary. Drizzle the dressing over the vegetables.
5.
Vegetables can be served warm or at room temperature.
