Grilled Vegetable Kabobs
Grilled Vegetable Kabobs - All Flavor, No Meat
Healthy, because
Even smarter
Nutritional values
Zucchini and peppers are both excellent sources of iron, a trace element that can be absorbed by the body particularly well. In addition, mushrooms have plenty of vitamin D, and quercetin, from the onions, protects our cells from harmful free radicals.
Remember, zucchini does not need to be peeled or seeded before it is consumed! These vegetables are just a guide so choose the ones you love most to grill!
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 46.2 μg | (77 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 264 mg | (278 %) | ||
| Potassium | 858 mg | (21 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 yellow Bell pepper
- 2 red Bell pepper
- 6 small white onions
- 2 Zucchini
- 8 button Mushroom
- olive oil
- salt
- peppers (freshly ground)
- 3 Tbsps dried herbes de Provence
- 4 sprigs fresh rosemary
Preparation steps
Rinse the peppers, cut in half, remove seeds and cut into bite size pieces. Peel the onions and cut in half or quarters, depending on size. Rinse the zucchini and cut into 1 cm (approximately 1/4 inch) thick slices. Wipe the mushrooms with a damp paper towel and quarter. Alternate the vegetables on long skewers that have been soaked. Brush each skewer with 1-2 tablespoons of oil and season with salt, pepper and the herbs de provence. Place on a hot grill, with small rosemary sprigs inserted between the skewers. Grill the skewers until cooked through, about 8 minutes.
Season with salt and pepper to taste, and serve.
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