Grilled Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 659 cal. | (31 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.5 g | (52 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 18.9 mg | (158 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.1 mg | (143 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 258 μg | (86 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 39 μg | (87 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 2,091 mg | (52 %) | ||
| Calcium | 663 mg | (66 %) | ||
| Magnesium | 165 mg | (55 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 20 g |
Ingredients
- Oyster mushrooms
- 350 grams Oyster mushrooms
- 1 garlic clove
- salt
- peppers
- thyme
- 4 Tbsps vegetable oil
- Vegetable skewers
- 300 grams Zucchini
- 300 grams Tomatoes
- 1 onion
- 200 grams button Mushroom
- 3 Tbsps vegetable oil
- salt
- peppers
- 4 Tbsps Sesame seeds
- Grilled peppers
- 1 Bell pepper
- salt
- peppers
- fresh rosemary
- Onions
- 2 small onions
- vegetable oil
- salt
- Eggplant rolls
- 3 Eggplant
- salt
- peppers
- 200 grams Emmentaler cheese
- Tomato sauce
- 6 Beefsteak tomato
- 1 onion
- 1 carrot
- 2 Tbsps vegetable oil
- 3 Tbsps Tomato paste
- ⅛ l Red wine
- salt
- peppers
Preparation steps
For the oyster mushrooms: Peel the garlic and chop finely. Layer a bowl with mushrooms and garlic. Sprinkle with oil and season with spices. Cover and chill for at least 1 hour. To grill, drain the mushrooms and cook for two minutes on both sides.
For the vegetable skewers: Clean the mushrooms and cut in half. Rinse the zucchini and tomatoes. Peel the onions. Cut all the vegetables into bite-sized pieces and place on a wooden skewer. Brush with oil and season with salt and pepper. If desired, roll the skewers in sesame seeds. Cook on the grill for 10 minutes, rotating as needed.
For the grilled peppers: Rinse the peppers, cut in half and remove the ribs and seeds. Place on the grill. Season with salt, pepper, and rosemary. Turn after 2 minutes and season the other side. Continue to cook until the peppers are soft.
For the grilled onions: Peel the onions and brush with the oil. Season with salt. Individually wrap in aluminum foil and cook on the grill for 15 minutes, or until they are soft.
For the zucchini packets: Rinse the zucchini and cut into pencil-thin strips. Season with salt, pepper, and thyme. Bundle into 8 packets and wrap with a slice of bacon. Stick in a toothpick to hold the bacon and cook on the grill for about 5 minutes.
For the tomato sauce: Scald the tomatoes in boiling water and then rinse with cold water. Peel the tomatoes and remove the seeds. Chop the flesh of the tomato into small pieces. Peel the onion and the carrot and chop finely. Saute the onion and carrot in hot oil until tender. Add the tomatoes and tomato paste. Season with salt and pepper and deglaze with wine. Let the sauce boil for 30 minutes. Season again with salt and pepper and let cool.
For the eggplant rolls: Cut the eggplant into 1/2 cm (approximately inches) Sprinkle with salt and let sit for 30 minutes. Rinse and dry with paper towels. Place on the grill and fry on both sides. Remove from the grill and season with salt and pepper. Brush with the previously prepared tomato sauce. Cut the cheese into sticks and place in the center of the eggplant. Roll the eggplant slices and pin with a toothpick. Cook on the grill until the cheese melts.
