Grilled Vegetable Kebabs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 43.9 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 320 mg | (337 %) | ||
| Potassium | 870 mg | (22 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 Eggplant
- salt
- 1 yellow Bell pepper
- 4 mini Bell pepper
- 2 Red onions
- 1 Zucchini
- 200 grams Cherry tomatoes
- 1 garlic clove
- 4 Tbsps olive oil
- 2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
- freshly chopped peppers
Preparation steps
Rinse the eggplant, cut off the ends, and cut lengthwise into about 1.5 thick slices. Season on all sides with salt. Let stand approximately 30 minutes to draw out water, so that the eggplant does not absorb excess oil. Pat slices dry with paper towels and cut into bite-sized pieces (about 3 cm/approximately 1 1/4 inch).
Rinse the yellow pepper, cut in half, scrape out the seeds and cut into bite-sized pieces. Rinse and halve the mini peppers. Peel and cut the onions into eighths. Rinse the summer squash, remove ends and cut into 1 cm (approximately 1/2-inch) thick slices. Rinse the tomatoes and drain.
Peel garlic, squeeze through garlic press into a small bowl and mix with the oil and herbs. Season with salt and pepper. Put the vegetables in a large bowl and mix with half the marinade.
Thread vegetables on wooden skewers soaked in water and cook on the preheated grill for 8-10 minutes, turning frequently. Brush occasionally with the remaining herb marinade. Serve in small bowls.
