Grilled Vegetables with Cheese
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 33 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 823 mg | (21 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams young carrots
- salt
- 1 Eggplant
- 1 Zucchini
- 2 Bell pepper (red and yellow)
- 1 garlic clove
- 4 Tbsps olive oil
- peppers
- 2 Tbsps balsamic vinegar
- 100 grams Feta
- ½ handful mint
Preparation steps
1.
Peel and trim the carrots, leaving some green leaves. Boil in salted water for about 3 minutes. Drain and rinse with cold water.
2.
Rinse the zucchini and the eggplant and cut into roughly 1 cm slices (approximately 1/2 inch). Rinse and trim the bell peppers and cut into wide strips.
Crush the garlic into the olive oil and season with salt and pepper.
Coat the vegetables with the oil and place under the grill. Grill the carrots, eggplant and peppers for 8-10 minutes and the zucchini for about 5 minutes.
3.
Arrange the vegetables on a serving dish. Drizzle with balsamic vinegar and crumble the feta over the top.
Rinse the mint, shake dry, pluck off the leaves and spread over the vegetables before serving.
4.
If desired, serve with a hummus dip.
