Grilled Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
215
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 215 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 297 mg | (313 %) | ||
| Potassium | 1,107 mg | (28 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 2 Eggplant
- 4 yellow Hungarian wax peppers
- 2 Red Bell pepper
- 2 Red onions
- 150 grams Cherry tomatoes
- 2 garlic cloves
- 4 Tbsps olive oil
- 2 sprigs rosemary
- Sea salt
- peppers
- 1 Tbsp lemon juice
Preparation steps
1.
Trim and rinse the zucchini and the eggplant. Cut the zucchini lengthwise into slices and cut the eggplant crosswise into slices. Rinse and halve all of the peppers, remove the seeds and ribs and cut into wide strips. Peel the onions and cut into wedges. Rinse and peel the tomatoes.
2.
Peel garlic and chop finely. Mix the prepared vegetables and garlic with the oil and rosemary until well coated. Season with salt and pepper and cook on the hot grill, turning as needed, for 6-8 minutes. Remove from the grill, transfer to a bowl and serve with lemon juice.
