Grilled Feta and Vegetable Skewers
Healthy, because
Even smarter
Nutritional values
These grilled cheese-vegetable skewers contain a good portion of the immune booster vitamin C from the paprika and cell-protecting beta-carotene from the Hokkaido pumpkin. The capsaicin from the chilli peppers stimulates the metabolism and the intestines.
You can vary the choice of vegetables for the barbecue skewers according to your mood. The feta can be replaced by halloumi, for example. Potato salad goes very well with the vegetable skewers.
(Percentage of daily recommendation)
| Calorie | 150 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 274 mg | (7 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 Red Bell pepper
- 2 Red onions
- 2 Zucchini
- 14 ozs Butternut squash
- 14 ozs Feta
- 2 chili peppers
- 2 garlic cloves
- 1 Tbsp parsley (chopped)
- 1 Tbsp thyme
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
Rinse bell peppers, cut in half, trim and chop into bite-sized pieces.
Peel the onions and cut into wedges.
Rinse zucchini, trim and cut into thick slices.
Peel and dice the squash.
Cut cheese into cubes.
For the marinade, rinse chile peppers, cut in half lengthwise, remove seeds and finely chop.
Peel garlic and finely chop. Mix with chile peppers, herbs and olive oil.
Alternately thread vegetables and cheese on 12 skewers and place in the marinade. Marinate 2 hours, then season with salt and pepper and the grill for 4-5 minutes.
