Grilled Vegetables

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Grilled Vegetables
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Health Score:
Health Score
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
309
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie309 kcal(15 %)
Protein6.41 g(7 %)
Fat18.8 g(16 %)
Carbohydrates35.87 g(24 %)
Sugar added0 g(0 %)
Roughage12.22 g(41 %)
Vitamin A126.59 mg(15,824 %)
Vitamin D0 μg(0 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.26 mg(24 %)
Niacin4.15 mg(35 %)
Vitamin B₆0.7 mg(50 %)
Folate125.48 μg(42 %)
Pantothenic acid1.25 mg(21 %)
Biotin7.94 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C70.44 mg(74 %)
Potassium1,356.6 mg(34 %)
Calcium88.56 mg(9 %)
Magnesium83.51 mg(28 %)
Iron1.77 mg(12 %)
Iodine2.55 μg(1 %)
Zinc1.19 mg(15 %)
Saturated fatty acids2.65 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
2
1
400 grams
small Tomatoes
2
3
red Onions
4 sprigs
5 tablespoons
freshly ground Pepper

Preparation steps

1.

Preheat the grill.

2.

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.

3.

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.