Grilled Vegetables
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 small Eggplant
- 2 Beefsteak tomato
- 1 Red Bell pepper
- 1 green Bell pepper
- 3 small Zucchini
- 5 Tbsps olive oil
- 1 Tbsp butter
- 3 garlic cloves
- 2 onions
- oregano
- freshly ground black peppers
Preparation steps
1.
Rinse and peel eggplant, tomatoes, zucchini and peppers. Cut the eggplant into slices, sprinkle with salt and leave for 15 minutes. Then pat dry with paper towels. Cut the tomatoes crosswise and cut the zucchini lengthwise into strips. Peel the onions and coarsely chop. Cut the peppers into bite size pieces. Peel the garlic cloves and finely chop.
2.
Slowly heat the butter with the olive oil until the butter has melted. Sauté the garlic, onions and plenty of oregano.
Oil the grill with aluminum foil and grill the vegetables, turning frequently.
Flavor the vegetables with a bit of the butter-oil aromatics, reserving the remainder to serve with the vegetables.
3.
Serve with French white bread.
