Grilled and Marinated Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
682
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 7.78 g | (8 %) | ||
| Fat | 60.82 g | (52 %) | ||
| Carbohydrates | 38.58 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.18 g | (44 %) |
more nutritional values
| Vitamin A | 295.97 mg | (36,996 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.23 mg | (19 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 4.66 mg | (39 %) | ||
| Vitamin B₆ | 0.82 mg | (59 %) | ||
| Folate | 148.4 μg | (49 %) | ||
| Pantothenic acid | 1.33 mg | (22 %) | ||
| Biotin | 7.54 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 127.07 mg | (134 %) | ||
| Potassium | 1,844.57 mg | (46 %) | ||
| Calcium | 160.38 mg | (16 %) | ||
| Magnesium | 105.41 mg | (35 %) | ||
| Iron | 2.94 mg | (20 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 1.54 mg | (19 %) | ||
| Saturated fatty acids | 8.25 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the vegetables
- 2 Bell pepper
- 4 Tomatoes (cut in half crosswise)
- 4 small Zucchini (trimmed)
- 2 Red onions (peeled and sliced)
- 2 Fennel bulb (cut into slices)
- 1 Eggplant (cut into thick slices)
- For the marinade
- 250 milliliters olive oil
- 50 milliliters Red wine vinegar
- 2 tsps Mustard
- 3 Tbsps thyme
- 3 Tbsps oregano
- salt
- freshly ground black peppers
- Chili powder
Preparation steps
1.
For the marinade: Mix all ingredients together. Add the vegetables, cover and marinate for 30-40 minutes.
2.
Preheat the grill. Slowly grill the vegetables until golden brown on both sides.
3.
The peppers may need a longer cooking time.
4.
Serve with baguette and barbecue sauce, if desired.
