Grilled Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
282
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 282 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 57.3 μg | (96 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¾ cup olive oil (divided)
- ⅛ cup balsamic vinegar
- 2 cloves garlic cloves (crushed)
- 2 Tbsps fresh Basil
- 2 Tbsps fresh parsley (italian)
- 3 Zucchini (sliced 5mm|1/4 inch thick diagonally)
- 1 yellow Bell pepper (cut into wide pieces)
- 2 small Red onions (peeled and cut in half)
- 4 small Tomatoes (cut in half)
- Sea salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Preheat grill.
2.
Whisk 1/2 cup olive oil and vinegar in a small bowl. Mix in garlic and fresh herbs and set aside.
3.
Combine zucchini, yellow bell pepper, onions and tomato in a large bowl. Add olive oil, season with salt and pepper and toss gently until veggies are evenly coated.
4.
Grill veggies on each side until tender and slightly charred. Don't move the veggies around on the grill too much, you want those black grill marks!
5.
Once the veggies are grilled, put them on a platter and brush the oil/vinegar/herb mixture all over the veggies.
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