Grilled Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
175
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 175 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 48.9 μg | (82 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 264 mg | (278 %) | ||
| Potassium | 766 mg | (19 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- 2 Zucchini
- salt
- 4 Bell pepper (Red and yellow)
- 4 fresh garlic cloves
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- freshly ground peppers
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Rinse and trim eggplant and summer squash. Cut eggplant horizontally and summer squash lengthwise into 5-6 mm (approximately 1/4 inch) thick slices. Sprinkle slices with salt and let stand until some of the water is drawn out, about 10 minutes. Pat dry.
2.
Rinse and halve peppers, remove seeds and ribs, and roughly cut into pieces.
3.
Peel and halve garlic. Combine garlic, lemon juice and oil in a bowl. Mix in vegetables. Cover and marinate about 1 hour in the refrigerator.
4.
Remove vegetables from marinade, season with salt and pepper and cook on a hot grill, brushing repeatedly with marinade, 8-10 minutes.
5.
Transfer vegetables to a serving platter and serve sprinkled with parsley.
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