Grilled Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
327
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.4 g | (58 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 83.9 μg | (140 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 386 μg | (129 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,535 mg | (63 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Zucchini
- 400 grams Baby carrot
- 8 young Beets
- 400 grams Celery root
- 2 fresh garlic cloves
- 8 shallots
- 2 Parsnips
- 1 lemon (juiced)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the vegetables and brush or peel them. Cut the summer squash in half lengthwise, scrape out the seeds and cut the halves into wide pieces. Leave some greenery on the carrots and beetroot. Cut the celery root into chunks and the garlic in half horizontally. Halve the shallots and parsnips.
Arrange the vegetables on a large piece of aluminum foil and drizzle with the lemon juice and oil. Season with salt and pepper and close the foil.
Cook on a hot grill for about 20 minutes. Then open the wrap, place the vegetables directly on the grill and cook for a few more minutes until slightly browned.
Serve immediately.
