Grilled Summer Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
160
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 273 mg | (287 %) | ||
| Potassium | 791 mg | (20 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant (medium-sized)
- 1 Red Bell pepper (large)
- 1 yellow Bell pepper (large)
- 4 Hungarian wax peppers
- salt
- peppers (freshly ground)
- 2 fresh garlic cloves
- olive oil (cold-pressed)
- 1 lemon
- 2 garlic cloves
Preparation steps
1.
Rinse and halve peppers, remove seeds and ribs, and cut into quarters. Rinse and dry Hungarian wax pepper. Cut eggplant into thick slices and immerse in heavily salted water. Let stand about 10 minutes. Then remove eggplant, gently squeeze to express water and let dry on paper towels.
2.
Halve garlic bulb and separate cloves. Place the vegetables on a hot charcoal grill and grill on all sides. Peel and coarsely chop garlic cloves. Finely grate lemon zest and squeeze juice from lemon.
3.
Mix together 8 tablespoons olive oil with lemon zest and juice, and chopped garlic. Season with salt and pepper. Place grilled vegetables on a plate and drizzle with flavored oil. Serve warm or cold.
