Grilled Feta Cheese
Grilled Feta Cheese - Beautifully packaged: A culinary greeting from Greece!
Healthy, because
Even smarter
Nutritional values
The vegetables in this dish provide vitamins and fiber, while the feta cheese is an excellent source of protein and calcium, which is important for muscle growth and bone health.
This grilled feta cheese is a great addition to any barbecue buffet.
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 464 mg | (12 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 red chili pepper
- 3 sprigs thyme
- 1 yellow Zucchini
- 1 green Zucchini
- 3 large ripe Tomatoes
- 1 bunch scallions
- 4 Artichoke hearts (from a jar or canned)
- salt
- freshly ground peppers
- 11 ozs Feta
- 1 lemon
Kitchen utensils
Preparation steps
Peel garlic and cut into very thin slices. Rinse chile pepper, trim, cut in half, rinse and cut into narrow strips.
Rinse thyme, shake dry and pluck the leaves.
Rinse yellow and green zucchini, wipe dry and cut in half. Cut halves lengthwise into thick slices and then into sticks.
Dip tomatoes in boiling water for 1-2 minutes. Rinse under cold water, peel and cut in half. Remove seeds with a spoon and cut tomatoes into slices.
Trim scallions, rinse and cut into rings. Drain artichoke hearts and cut into eighths.
Put all prepared ingredients in a bowl. Season with salt and pepper and mix. Arrange 4 large sheets of aluminum foil (approximately 12 x 12 inches) on the work surface. Divide the vegetables among sheets.
Cut feta cheese into 4 thick slices and place on the vegetables. Rinse lemon in hot water, wipe dry, cut into thin slices and place on the cheese.
Fold aluminum foil and seal. Place on the hot grill and cook for about 10 minutes. Serve immediately.
