Grilled Vegetables with Yogurt and Sunflower Seeds

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Grilled Vegetables with Yogurt and Sunflower Seeds
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
286
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie286 cal.(14 %)
Protein12 g(12 %)
Fat17 g(15 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.5 μg(3 %)
Vitamin E8.9 mg(74 %)
Vitamin K37.3 μg(62 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.9 mg(64 %)
Folate186 μg(62 %)
Pantothenic acid1.2 mg(20 %)
Biotin17.6 μg(39 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C267 mg(281 %)
Potassium1,087 mg(27 %)
Calcium182 mg(18 %)
Magnesium104 mg(35 %)
Iron3.1 mg(21 %)
Iodine10 μg(5 %)
Zinc1.6 mg(20 %)
Saturated fatty acids9 g
Uric acid88 mg
Cholesterol38 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
2 Zucchini
2 Eggplant
salt
4 yellow and red Bell pepper
1 garlic clove
freshly ground peppers
250 grams Yogurt (0.1% fat)
150 grams Whipped cream
lemon juice
2 Tbsps Sunflower seed

Preparation steps

1.

Rinse and dry the zucchini, eggplant, and peppers. Cut the zucchini and eggplant into 0.5 cm (approximately 1/4 inch) thick slices. Sprinkle with salt, and let rest for 10 minutes to release the excess water. Halve the peppers and julienne lengthwise.

2.

Peel and finely grate the garlic, then mix with a pinch of salt. Stir in the oil, and season to taste with salt and pepper. Brush the oil with the oil mixture and broil for 5 minutes, turning occasionally. Baste the vegetables with the oil mixture occasionally also.

3.

For the sauce, mix the yogurt with the sour cream until smooth. Season to taste with lemon juice and salt.

4.

Arrange the vegetables on a plate, and top with a dollop of the sauce. Serve the remaining sauce on the side. Top with the sunflower seeds and serve.