Greek-style Grilled Vegetables Rolls

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Greek-style Grilled Vegetables Rolls
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Calories:
420
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie420 kcal(20 %)
Protein10.32 g(11 %)
Fat28.92 g(25 %)
Carbohydrates35.27 g(24 %)
Sugar added0 g(0 %)
Roughage6.12 g(20 %)
Vitamin A100.25 mg(12,531 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.69 mg(31 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.43 mg(39 %)
Niacin4.79 mg(40 %)
Vitamin B₆0.58 mg(41 %)
Folate76.71 μg(26 %)
Pantothenic acid1.13 mg(19 %)
Biotin4.05 μg(9 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C65.35 mg(69 %)
Potassium811.85 mg(20 %)
Calcium238.17 mg(24 %)
Magnesium74.51 mg(25 %)
Iron1.82 mg(12 %)
Iodine1.34 μg(1 %)
Zinc1.94 mg(24 %)
Saturated fatty acids8.87 g
Cholesterol33.55 mg
Author of this recipe:

Ingredients

for
4
For Tzatziki Sauce
¾
english Cucumber (peeled)
¼ cup
plain Yogurt
¼ cup
1 clove
garlic (peeled and minced)
1 teaspoon
fresh Chives (rinsed and finely chopped)
1 teaspoon
fresh Dill (rinsed and finely chopped)
1 teaspoon
fresh parsley (rinsed and finely chopped)
coarse salt (to taste)
freshly ground red Peppercorns to taste (optional)
For Grilled Vegetables
2 tablespoons
salt (to taste)
freshly ground Black pepper (to taste)
0.333 cup
2
red Bell pepper (rinsed; trimmed and quartered)
2 cups
Eggplant (rinsed and cut into 1/4-inch slices)
1 ¾ cups
zucchini (rinsed; trimmed and cut lengthwise into 1/4-inch strips)
1
large onion (peeled and sliced)
4
fresh Rolls (halved horizontally)
cup
Feta cheese (crumbled)
How healthy are the main ingredients?
CucumberYogurtSour creamgarlicChivesDill

Preparation steps

1.
For Tzatziki Sauce:
2.
Finely chop 2/3 of the cucumber; place in a strainer and squeeze out any liquid. Place on paper towels and let sit for 15 minutes. Chop remaining 1/3 cucumber and set aside.
3.
In a large bowl, combine yogurt, sour cream, garlic, and herbs; mix well. Fold in finely chopped cucumbers. Cover with plastic wrap and refrigerate for at least 3 hours.
4.
Prior to serving, garnish with salt, red peppercorns and remaining chopped cucumber.
5.
For Grilled Vegetables:
6.
Preheat grill for direct grilling.
7.
In a small bowl, whisk vinegar, salt and pepper together, add the oil in a slow stream, whisking until the dressing is emulsified.
8.
Brush the peppers with 1/4 of the dressing and place them on the hot grill grate, skin side down. Grill until the skin is charred, about 8 to 10 minutes. Remove the peppers from the grill and carefully remove any charred skin and discard. Place the peppers in a large bowl. Brush the eggplant, zucchini and onion slices with the remaining dressing. Grill the vegetables on the rack, turning them several times, until nicely browned and tender, about 6 to 8 minutes. Remove from grill and add to the bowl with the peppers.
9.
Place each roll cut side down on the grill for about 30 seconds, or until lightly toasted.
10.
Divide the vegetables among the bottom halves of the toasted rolls and drizzle with chilled tzatziki sauce and sprinkle with crumbled feta. Season to taste with salt and pepper and top with the remain half of the roll. Serve.