Grilled Vegetables with Feta Cheese
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
387
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 27.3 μg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 4 red Hungarian wax peppers
- 2 red onions
- 6 Tbsps olive oil
- salt
- 2 garlic cloves
- 1 red chili pepper
- 2 Tbsps lemon juice
- 2 Tbsps finely chopped thyme
- 250 grams Feta
Preparation steps
1.
For the vegetables: Wash, trim and cut the zucchini lengthwise into slices. Rinse the bell peppers, cut in half lengthwise, remove the seeds and white ribs and cut into wide strips. Peel the onions and cut into rings. Cook on an oiled grill until marked on all sides. Season lightly with salt.
2.
For the dressing: Peel and finely chop the garlic. Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and finely chop. In a bowl, whisk the garlic with the chile, remaining oil, lemon juice and thyme. Season with salt to taste.
3.
For serving: Arrange the vegetables on plates and crumble the feta over top. Serve drizzled with the dressing.
