Grilled Summer Vegetables

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Grilled Summer Vegetables
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
160
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie160 cal.(8 %)
Protein5 g(5 %)
Fat9 g(8 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage8 g(27 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E6.4 mg(53 %)
Vitamin K21.6 μg(36 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.8 mg(57 %)
Folate158 μg(53 %)
Pantothenic acid0.9 mg(15 %)
Biotin7.4 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C273 mg(287 %)
Potassium791 mg(20 %)
Calcium42 mg(4 %)
Magnesium52 mg(17 %)
Iron1.7 mg(11 %)
Iodine4 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.3 g
Uric acid60 mg
Cholesterol0 mg
Complete sugar13 g

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
How healthy are the main ingredients?
Eggplantsaltgarlic cloveolive oillemon

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.

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