Grilled Vegetables

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Grilled Vegetables
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 38 min.
Ready in
Calories:
209
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie209 kcal(10 %)
Protein5.67 g(6 %)
Fat11.56 g(10 %)
Carbohydrates25.98 g(17 %)
Sugar added0 g(0 %)
Roughage10.52 g(35 %)
Vitamin A104.86 mg(13,108 %)
Vitamin D0 μg(0 %)
Vitamin E1.49 mg(12 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.23 mg(21 %)
Niacin3.69 mg(31 %)
Vitamin B₆0.6 mg(43 %)
Folate99.56 μg(33 %)
Pantothenic acid1.1 mg(18 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C85.24 mg(90 %)
Potassium1,153.84 mg(29 %)
Calcium60.02 mg(6 %)
Magnesium71.01 mg(24 %)
Iron1.7 mg(11 %)
Iodine0.59 μg(0 %)
Zinc0.97 mg(12 %)
Saturated fatty acids1.63 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2
2
2
2
red and yellow Bell peppers
100 grams
2
2 sprigs
2 tablespoons
3 tablespoons

Preparation steps

1.

Rinse the eggplant and cut into 1/2 cm slices. Season with salt, infuse in water for about 10 minutes and pat dry. Rinse the zucchini and cut into slices. Rinse and halve the tomatoes. Rinse the peppers, halve and cut into strips. Rinse and halve the mushrooms.

2.

Peel and finely grate the garlic. Mix with a pinch of salt. Rinse the thyme, shake dry and pluck. Mix the thyme, garlic, lemon juice and oil.

3.

Baste the prepared ingredients with the oil. Season with salt and pepper. Place in a grill pan and grill for about 8 minutes, turning occasionally. Only grill the tomatoes for about 5 minutes. Remove the vegetables from the grill and brush with the oil. Serve immediately.