Grilled Meat, Sausages and Vegetables
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 15 min.
Preparation
Calories:
1035
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,035 cal. | (49 %) | ||
| Protein | 79 g | (81 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 29.9 mg | (249 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,364 mg | (34 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 9 mg | (113 %) | ||
| Saturated fatty acids | 27.3 g | |||
| Uric acid | 540 mg | |||
| Cholesterol | 240 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the meat
- 8 grilled sausages
- 4 Pork cutlets
- For the marinade
- 1 tsp ground paprika
- 1 tsp Mustard
- salt
- peppers
- 6 Tbsps vegetable oil
- 1 Tbsp soy sauce
- also
- 4 Tomatoes
- 8 Pepperoncini (Green and red)
- 4 stalks scallions
- Fresh herbs (as desired)
Preparation steps
1.
To make marinade: Mix all ingredients together. Pour over meat and let marinate at least 3 hours. Rinse and trim pepperoncini and scallions. Halve tomatoes. Season lightly with salt.
2.
Drain meat before grilling.
3.
Prick sausages several times with a fork. Place sausages and pork chops on a hot grill. Grill, turning, until cooked through.
4.
Place vegetables on the grill and grill 5-10 minutes.
5.
Serve pork chops, sausages and vegetables with dips and bread. Garnish with herbs, as desired.
