Grilled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 295 mg | (311 %) | ||
| Potassium | 976 mg | (24 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 2 Zucchini
- 1 Eggplant
- 4 little green Hungarian wax peppers
- 2 Red Bell pepper
- 2 Red onions
- 200 grams Cherry tomatoes
- 1 garlic clove
- 4 Tbsps olive oil
- 2 sprigs rosemary
- salt
- peppers
- 1 tsp lemon juice
Preparation steps
Rinse and peel zucchini and eggplant. Cut zucchini lengthwise into thin slices. Cut eggplant crosswise into thick slices about 0.5 cm (approximately 1/4 inch). Rinse, seed and trim all peppers. Halve Hungarian wax pepper and cut the red bell peppers into wide strips. Peel the onions and cut into wedges. Rinse the tomatoes. Peel garlic and chop finely. Mix prepared vegetables (except tomatoes) with 2 tablespoons oil. Rinse rosemary and add to vegetables. Season with salt and pepper and place on a grill pan.
Grilling on the preheated barbecue grill for 10-15 minutes, turning regularly. Add tomatoes to grill pan during the last 5 minutes of cooking.
Remove grilled vegetables from grill pan, mix with the remaining oil and season with lemon juice, salt and pepper. Serve hot or at room temperature.
