Grilled Vegetable Side Dishes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 7.43 g | (8 %) | ||
| Fat | 32.43 g | (28 %) | ||
| Carbohydrates | 68.77 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.77 g | (39 %) |
| Vitamin A | 3,599.54 mg | (449,943 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.13 mg | (9 %) | ||
| Vitamin B₁ | 0.37 mg | (37 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.62 mg | (39 %) | ||
| Vitamin B₆ | 0.98 mg | (70 %) | ||
| Folate | 84.55 μg | (28 %) | ||
| Pantothenic acid | 2.55 mg | (43 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 102.38 mg | (108 %) | ||
| Potassium | 1,424.72 mg | (36 %) | ||
| Calcium | 118.21 mg | (12 %) | ||
| Magnesium | 109.24 mg | (36 %) | ||
| Iron | 2.47 mg | (16 %) | ||
| Iodine | 2.39 μg | (1 %) | ||
| Zinc | 1.41 mg | (18 %) | ||
| Saturated fatty acids | 3.99 g | |||
| Cholesterol | 0 mg |
Ingredients
- [Colorful] skewers
- 2 small Zucchini
- 1 Corn
- 2 onions
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- salt
- freshly ground peppers
- 4 Tbsps olive oil
- baked sweet potatoes
- 1 kilogram Sweet potato
- 5 Tbsps sunflower oil
- 2 tsps Sea salt
Preparation steps
Peel onions and cut into eighths. Rinse and halve peppers, remove seeds and ribs, and cut into bite-sized pieces.
Rinse zucchini and cut into thick slices.
Shuck corn and cook in salted boiling water about 10 minutes. Drain well and cut into thick slices.
Thread prepared vegetables alternately onto skewers. Season with salt and pepper and brush with olive oil. Line the grill with a sheet of aluminum foil. Place skewers on top and grill on all sides, turning and brushing with oil, about 10 minutes total (or longer, depending on size of vegetables).
Rinse sweet potatoes thoroughly and drain. Wrap potatoes individually with aluminum foil, and place on the cooler part of the grill (towards the edges). Cook about 40 minutes, turning several times.
To serve, tear open the foil, drizzle potatoes with oil and sprinkle with salt.
