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Grilled Vegetables

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Health Score:
100 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
Calories:
327
calories
Calories
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1 each contains
(Percentage of daily recommendation)
Calorie327 cal.(16 %)
Protein10 g(10 %)
Fat11 g(9 %)
Carbohydrates44 g(29 %)
Sugar added0 g(0 %)
Roughage17.4 g(58 %)
Vitamin A1.7 mg(213 %)
Vitamin D0 μg(0 %)
Vitamin E3.2 mg(27 %)
Vitamin K83.9 μg(140 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.7 mg(50 %)
Folate386 μg(129 %)
Pantothenic acid1.6 mg(27 %)
Biotin7.7 μg(17 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C75 mg(79 %)
Potassium2,535 mg(63 %)
Calcium179 mg(18 %)
Magnesium117 mg(39 %)
Iron5.1 mg(34 %)
Iodine11 μg(6 %)
Zinc2.5 mg(31 %)
Saturated fatty acids1.7 g
Uric acid143 mg
Cholesterol0 mg
Complete sugar38 g
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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
How healthy are the main ingredients?
olive oilZucchinigarlic cloveshallotParsniplemon
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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.

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