Grilled Vegetables

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Grilled Vegetables
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
204
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie204 cal.(10 %)
Protein6 g(6 %)
Fat14 g(12 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage6.4 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.2 mg(35 %)
Vitamin K34 μg(57 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.5 mg(29 %)
Vitamin B₆0.5 mg(36 %)
Folate124 μg(41 %)
Pantothenic acid0.9 mg(15 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C110 mg(116 %)
Potassium925 mg(23 %)
Calcium77 mg(8 %)
Magnesium65 mg(22 %)
Iron2.6 mg(17 %)
Iodine6 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2 g
Uric acid85 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
2 Eggplant
salt
2 Zucchini
1 Bell pepper
400 grams small Tomatoes
2 garlic cloves
3 red onions
4 sprigs rosemary
5 Tbsps olive oil
freshly ground peppers
How healthy are the main ingredients?
Tomatoolive oilrosemaryEggplantsaltZucchini

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.

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