Grilled Vegetables and Goat Cheese with Whole-Wheat Tortillas
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
854
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 854 cal. | (41 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 538 mg | (54 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 orange Bell pepper
- 1 large Zucchini
- 1 large Eggplant
- salt
- 4 flowers Cherry tomatoes (on the vine)
- peppers
- 2 Tbsps olive oil
- 200 grams Goat cheese
- 1 tsp dried rosemary
- 1 Tbsp olive oil (plus more as necessary)
- 1 tsp lemon juice
- 12 small whole-wheat Tortillas
- 200 grams green pickled Olives (pitted)
Preparation steps
1.
Rinse the bell peppers and remove the seeds and white ribs. Cut into strips. Rinse and trim the zucchini, and slice. Rinse and trim the eggplant, and slice. Season the zucchini and eggplant lightly with salt. Rinse the zucchini and eggplant and pat dry. Mix the bell peppers in a bowl with the zucchini, eggplant, tomatoes and some olive oil. Grill until tender and charred, about 7 minutes.
Slice the goat cheese into rounds and marinate with the rosemary, olive oil and lemon juice. Place the tortillas on the grill or in the microwave to warm. Divide the tortillas between 4 bowls.
2.
Toss the grilled vegetables with the olives and divide between the bowls. Add the goat cheese and serve.
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