Grilled Vegetables

0
Average: 0 (0 votes)
(0 votes)
Grilled Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
146
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie146 cal.(7 %)
Protein4 g(4 %)
Fat11 g(9 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E4.3 mg(36 %)
Vitamin K30.5 μg(51 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.4 mg(29 %)
Folate71 μg(24 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C141 mg(148 %)
Potassium457 mg(11 %)
Calcium51 mg(5 %)
Magnesium38 mg(13 %)
Iron2 mg(13 %)
Iodine4 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.6 g
Uric acid44 mg
Cholesterol0 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
2 Zucchini
2 Bell pepper (yellow and red)
2 onions
3 garlic cloves
2 sprigs thyme
salt
peppers (freshly ground)
4 Tbsps olive oil
How healthy are the main ingredients?
olive oilthymeZucchinioniongarlic clovesalt

Preparation steps

1.

Rinse zucchini, trim ends, halve lengthwise and cut into 2-3 cm (approximately 3/4 to 1 inch) thick slices. Rinse and halve peppers, remove seeds and ribs cut into bite-sized pieces.

2.

Peel, quarter and cut onion into large pieces. Crush garlic with the flat side of a large knife. Rinse thyme, pat dry and remove leaves from stems. Finely chop thyme leaves.

3.

Combine all prepared ingredients in an aluminum pan, season with salt and pepper and mix with olive oil. Place vegetables on a campfire grate or on a grill and cook about 10 minutes.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners