(Percentage of daily recommendation)
|Calorie||309 kcal||(15 %)|
|Protein||6.41 g||(7 %)|
|Fat||18.8 g||(16 %)|
|Carbohydrates||35.87 g||(24 %)|
|Sugar added||0 g||(0 %)|
|Roughage||12.22 g||(41 %)|
|Vitamin A||126.59 mg||(15,824 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.61 mg||(13 %)|
|Vitamin B₁||0.26 mg||(26 %)|
|Vitamin B₂||0.26 mg||(24 %)|
|Niacin||4.15 mg||(35 %)|
|Vitamin B₆||0.7 mg||(50 %)|
|Folate||125.48 μg||(42 %)|
|Pantothenic acid||1.25 mg||(21 %)|
|Biotin||7.94 μg||(18 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||70.44 mg||(74 %)|
|Potassium||1,356.6 mg||(34 %)|
|Calcium||88.56 mg||(9 %)|
|Magnesium||83.51 mg||(28 %)|
|Iron||1.77 mg||(12 %)|
|Iodine||2.55 μg||(1 %)|
|Zinc||1.19 mg||(15 %)|
|Saturated fatty acids||2.65 g|
Preheat the grill.
Rinse the eggplant, remove the stalk and cut into thin slices. Season with salt and put between two wooden boards. Absorb the liquid with paper towels.
Rinse and trim the zucchini and cut lengthwise into thin slices. Rinse and trim the bell pepper, and remove the seeds and ribs. Chop into strips. Rinse the tomatoes, leaving the stalks. Peel the garlic and the onions; cut the onions into eighths and dice the garlic finely.
Combine all the vegetables in a bowl along with the rinsed rosemary.
Mix a marinade with the olive oil and some garlic. Season with salt and pepper and mix half of it with the vegetables.
Place everything in an aluminum pan and grill for about 10 minutes.
Transfer to a decorative bowl and drizzle with the remaining marinade.