Grilled Vegetables with Cheese Tortillas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 383 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 356 mg | (36 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 handful mixed Fresh herbs (such as parsley, dill, chives)
- 120 grams Quark
- 1 Tbsp milk
- 1 Tbsp lemon juice
- salt
- peppers
- 1 small Eggplant
- 1 small Romaine lettuce
- 250 grams Cherry tomatoes
- 2 Bell pepper (orange and yellow)
- 2 Tbsps olive oil
- 4 Tortillas
- 100 grams grated Gouda
Preparation steps
Rinse herbs and shake dry, pluck off leaves and chop finely. Combine with quark, milk and lemon juice, whisk until smooth. Season with salt and pepper and spread in four small bowls.
Rinse eggplant, trim ends and cut into 5mm (approximately 1/5 inch) thin slices. Season with salt on both sides and let stand. Rinse lettuce and spin dry. Rinse tomatotes and dry. Rinse bell peppers, halve and remove seeds and ribs, cut into strips.
Rinse eggplant slices and pat dry. Combine vegetables with olive oil and season with a little salt. Grill eggplant and peppers (possibly in a grill pan) for about 10-15 minutes on a hot grill, turning often. Add tomatoes during the last 5 minutes of grilling.
Sprinkle tortillas with half of Gouda, season with a little pepper and fold. Grill for about 5 minutes or until cheese is melted.
Arrange vegetables on lettuce and top with quark mixture. Cut each tortilla into four pieces, serve with vegetables.
