Grilled Eggplant and Zucchini
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.
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 49.7 μg | (83 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 222 mg | (234 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
