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Grilled Vegetables with Feta
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 38 mins
Calories:
339
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 33.4 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 802 mg | (20 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 Eggplant
- salt
- 2 Zucchini
- 2 Red Bell pepper
- 2 Red onions
- 2 garlic cloves
- 1 Red chili pepper
- 3 sprigs thyme
- 4 Tbsps lemon juice
- 5 Tbsps olive oil
- peppers
- 200 grams Feta
Preparation steps
1.
Rinse the eggplants, trim and cut lengthwise into 0.5 cm (approximately 1/4 inch) slices. Season with salt, set aside for about 10 minutes and then pat dry. Rinse the zucchini, trim and cut lengthwise into thin slices. Rinse the peppers, cut in half, remove the stems, seeds and pith and cut into strips. Peel the onions and cut into thick rings.
2.
Peel the garlic and finely grate with a pinch of salt. Rinse the chile, trim and chop. Rinse the thyme, shake dry, pluck the leaves and mix with the garlic, chile, lemon juice and oil.
3.
Brush the vegetables with the oil, season with salt and pepper and grill for about 8 minutes, turning occasionally.
4.
Arrange on a serving platter and drizzle with the remaining oil. Serve sprinkled with crumbled feta.
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