Grilled Marinated Vegetables
Healthy, because
Even smarter
Nutritional values
Colourful vegetables, aromatic herbs and olive oil - that's all it takes to bring back wonderful holiday memories. Paprika is a top supplier of vitamin C, with the red vegetables in particular scoring high on vitamin A. This benefits both eyesight and skin. And garlic is not only a source of flavour: the sulphur-containing essential oil allicin can help to bring blood pressure, fat and cholesterol levels back into balance.
The marinated vegetables are a refined side dish for a barbecue. But you can also simply enjoy it with a cheese sandwich for dinner.
(Percentage of daily recommendation)
| Calorie | 142 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 33.1 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 255 mg | (268 %) | ||
| Potassium | 526 mg | (13 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 Zucchini
- 4 red and yellow Bell pepper
- Sea salt
- freshly ground peppers
- olive oil
- 1 onion
- 2 garlic cloves
- 100 milliliters Vegetable broth
- 1 lemon (juiced)
- 1 tsp sugar
- 2 Tbsps freshly chopped Basil
Preparation steps
Rinse, trim, and julienne the zucchini. Rinse and trim the peppers. Halve and cut into wide strips. Season with salt and pepper, and drizzle with the oil. Cook on a hot grill for 8 minutes, turning occasionally.
Peel and finely chop the garlic and onion. Bring the broth to a boil and set aside. Mix in the onion, garlic, lemon juice, and 3-4 tablespoons of olive oil. Season to taste with the sugar, salt, and pepper, then mix into the vegetables.
Add the basil, and serve. Adjust the seasoning if necessary.
