Healthy Mediterranean Food

Grilled Eggplant and Zucchini

with Pepper Salad
5
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Grilled Eggplant and Zucchini
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 45 min.
Ready in
Calories:
347
calories
Calories

Healthy, because

Even smarter

Nutritional values

This Mediterranean-inspired dish is packed with immune system-strengthening vitamin C thanks to the paprika and zucchini.

Add some grilled onions to this dish for even more flavor.

1 serving contains
(Percentage of daily recommendation)
Calorie347 cal.(17 %)
Protein7 g(7 %)
Fat28 g(24 %)
Carbohydrates16 g(11 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E8.6 mg(72 %)
Vitamin K49.7 μg(83 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.7 mg(50 %)
Folate174 μg(58 %)
Pantothenic acid1.1 mg(18 %)
Biotin11.5 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C222 mg(234 %)
Potassium991 mg(25 %)
Calcium92 mg(9 %)
Magnesium73 mg(24 %)
Iron3.2 mg(21 %)
Iodine7 μg(4 %)
Zinc0.8 mg(10 %)
Saturated fatty acids4.1 g
Uric acid90 mg
Cholesterol0 mg
Complete sugar14 g

Ingredients

for
4
For the zucchini and eggplant
2 Eggplant
2 Zucchini
salt
2 Tbsps lemon juice
5 Tbsps olive oil
2 chopped garlic cloves
For the pepper salad
2 red Bell pepper
1 green Bell pepper
10 ozs Cherry tomatoes
2 ozs green, pitted Olives
½ bunch Basil
3 Tbsps balsamic vinegar
salt
peppers (freshly ground)
5 Tbsps olive oil
How healthy are the main ingredients?
Oliveolive oilBasilEggplantZucchinisalt

Preparation steps

1.

For the pepper salad: Rinse the bell peppers, quarter, remove seeds and ribs, and chop. Rinse the tomatoes, core, and cut into quarters or eigths depending on size. Halve the olives. 

2.

Rinse the basil, shake dry, pluck off the leaves and finely chop. Toss the peppers, tomatoes, olives and basil together in a bowl. Stir in the vinegar and olive oil, and season with salt and pepper to taste. Divide the salad between 4 bowls.

3.

For the zucchini and eggplant: Rinse and peel the eggplant and zucchini. Cut the eggplant crosswise into slices. Cut the zucchini lengthwise into slices. Season the zucchini and eggplant with salt and lemon juice. Allow to rest for 30 minutes, and then drain and pat dry with a paper towel. 

4.

Coat the eggplant and zucchini with olive oil and place on a preheated grill. Sprinkle the eggplant and zucchini with the chopped garlic. Cook, while turning, until the vegetables are cooked, about 4-5 minutes. To serve, arrange the eggplant and zucchini on plates and serve alongside the pepper salad.

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