Grilled Green Veggies
Nutritional values
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 288.3 μg | (481 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 178 μg | (59 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,167 mg | (29 %) | ||
| Calcium | 255 mg | (26 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 245 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Ingredients
Preparation steps
Rinse the broccoli, trim and cut into florets. Peel and thickly slice the stalk. Rinse the zucchini, trim and thickly slice. Rinse the asparagus and snap off the woody ends. Rinse the snow peas and trim. Rinse the scallions, trim and cut into large pieces. Peel the shallots and halve.
Working in batches, blanch the broccoli, snow peas and asparagus in boiling salted water 3 minutes, shock in ice water and drain. Tear off 4 large pieces of aluminum foil. Mix all of the vegetables together then divide between the foil.
Sprinkle with the green peppercorns. Rinse the arugula, shake dry and spread over the vegetables. Season the olive oil with salt and pepper. Add the minced garlic and then drizzle over the vegetables. Close the packages tightly, place on the hot grill and cook for 10 minutes. Serve in the foil.
