Freshly Oven Cooked Vegetables

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Freshly Oven Cooked Vegetables
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
174
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie174 cal.(8 %)
Protein5 g(5 %)
Fat12 g(10 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage4.6 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K24.1 μg(40 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.3 mg(21 %)
Folate76 μg(25 %)
Pantothenic acid0.7 mg(12 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47 mg(49 %)
Potassium700 mg(18 %)
Calcium62 mg(6 %)
Magnesium56 mg(19 %)
Iron2.2 mg(15 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.8 g
Uric acid73 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 medium Zucchini (washed and trimmed)
2 Eggplant
salt (to taste)
2 red peppers
2 onions
2 ripe Tomatoes
2 cloves garlic cloves
cup olive oil
salt (to taste)
freshly ground Black pepper (to taste)
1 lemon
1 sprig rosemary
How healthy are the main ingredients?
olive oilgarlic cloverosemaryZucchiniEggplantsalt

Preparation steps

1.
Oil cooking grate and preheat grill.
2.
Slice the zucchini and eggplant lengthwise into 1/4-inch wide slices.
3.
Salt the eggplant slices. Soak them in water for about 10 minutes.
4.
Slice the peppers in half. Remove the ribs and seeds. Slice in half again.
5.
Peel the onions and slice into wedges.
6.
Rinse the tomatoes; core and halve.
7.
Peel and finely chop the garlic and combine with the olive oil.
8.
Pat the eggplant slices dry. Brush all the vegetables with the oil mixture. Grill for 6-8 minutes, turning frequently and brushing occasionally with the oil.
9.
Arrange vegetables on a platter. Remove the skin from the peppers if desired. Season with salt and pepper. Slice the lemon into wedges and use it garnish the platter. Sprinkle with rosemary. Serve.

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