Grilled Mixed Vegetables
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
265
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 35.8 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,001 mg | (25 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 potatoes (cooked the previous day)
- 100 grams Green beans
- 2 carrots
- 2 sticks Celery
- 1 bunch small scallions
- 300 grams small Cherry tomatoes
- 75 grams little green Olives (pitted)
- 2 Tbsps small black Olives (pitted)
- 4 Tbsps Garlic oil
- salt
- peppers
Preparation steps
1.
Cube the potatoes. Rinse the beans and cut into 2 cm pieces. Peel and slice the carrots. Blanch the vegetables in boiling salt water for 2-3 minutes, drain and rinse in cold water. Rinse the celery and cut into 1 cm wide pieces. Peel the scallions and cut into rings. Rinse and halve the tomatoes. Mix the vegetables, add olives and divide between 4 pieces of aluminum foil. Drizzle with oil and season with salt and pepper.
2.
Close the aluminum foil packets and cook on a hot grill for 5-7 minutes. Serve hot.
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