Grilled Vegetable Skewers
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 123.1 μg | (205 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 326 μg | (109 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 320 mg | (337 %) | ||
| Potassium | 1,383 mg | (35 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 197 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Zucchini
- 4 Bell pepper
- 2 stalks Leeks
- 100 grams button Mushroom
- 2 garlic cloves
- 8 Tbsps herb oil
- lemons
- 1 tsp honey
- Sea salt
- peppers (freshly ground)
- 1 Frisée
Preparation steps
1.
Rinse zucchini and leeks, trim and cut into thick slices.
2.
Rinse bell peppers, cut in half, remove seeds and cut into bite-sized pieces.
3.
Clean mushrooms and leave whole or halve depending on the size.
4.
Thread vegetables on wooden skewers.
5.
Peel garlic and puree with herb oil. Brush over vegetable skewers, season with salt and pepper and cook on a preheated grill, turning often, about 10 minutes. Brush occasionally with the herb and garlic oil.
6.
Rinse frisée, trim, tear into pieces and transfer to plates. Mix lemon juice with honey and drizzle over the frisée. Arrange skewers on top and serve.
