Freshly Cooked Vegetables

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Freshly Cooked Vegetables
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Health Score:
9,3 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
181
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie181 kcal(9 %)
Protein3.93 g(4 %)
Fat10.06 g(9 %)
Carbohydrates22.83 g(15 %)
Sugar added0 g(0 %)
Roughage7.74 g(26 %)
Vitamin A49.29 mg(6,161 %)
Vitamin D0 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.17 mg(15 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.51 mg(36 %)
Folate73.75 μg(25 %)
Pantothenic acid0.79 mg(13 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C83.82 mg(88 %)
Potassium815.23 mg(20 %)
Calcium50.85 mg(5 %)
Magnesium51.68 mg(17 %)
Iron1.13 mg(8 %)
Iodine1.79 μg(1 %)
Zinc0.71 mg(9 %)
Saturated fatty acids1.43 g
Cholesterol0 mg

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 tablespoons balsamic vinegar
2 cloves garlic (minced)
1 teaspoon fresh, Italian parsley (chopped)
1 teaspoon fresh Basil (chopped)
How healthy are the main ingredients?
olive oilgarlicparsleyBasilzucchiniEggplant

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.