Grilled Italian Vegetables with Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 2 stalks Celery
- 2 Hungarian wax peppers (red and yellow)
- 8 ozs Cherry tomatoes
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- 12 ozs Pasta (such as Strozzapreti)
- 1 garlic clove
- 1 tsp sugar
- 2 Tbsps White vinegar
- Basil (to sprinkle)
Preparation steps
Rinse the eggplant and cut lengthwise into thin slices. Sprinkle with salt and let infuse for about 10 minutes.
Heat the grill. Rinse the celery and cut into 1-2 cm pieces. Rinse the peppers, halve, remove the seeds and ribs and cut into rings. Rinse and halve the tomatoes. Mix the celery, peppers and tomatoes with 2 tablespoons of oil and season with salt and pepper. Cook the vegetables in a grill pan for 10-15 minutes, stirring occasionally. Pat the eggplant dry, brush lightly with oil and season with pepper. Grill the eggplant for 3-4 minutes on each side, until golden brown.
Cook the pasta in boiling salt water until al dente.
Peel and thinly slice the garlic. Saute with the remaining oil until golden brown. Sprinkle with the sugar and pour in the vinegar. Stir in the grilled vegetables. Drain the pasta. Mix the vegetables with the pasta. Season with salt and pepper. Serve sprinkled with basil.
