Lettuce Wraps with Grilled Mediterranean Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 783.2 μg | (1,305 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 333 μg | (111 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 98 mg | (103 %) | ||
| Potassium | 2,421 mg | (61 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 13 g |
Preparation steps
For the vegetables: Rinse the eggplants and slice lengthwise. Peel and chop the onion. Rinse the tomatoes, remove stem and slice. Add the eggplant, onion and tomatoes to a grill pan. Peel and finely chop the garlic.
For the dressing: In a bowl whis the garlic with the lemon zest, lemon juice and oil, and season with salt and pepper to taste. Drizzle over the vegetables. Place on a hot grill and close. Cook for 20 minutes.
For serving: Rinse the lettuce leaves and spin dry. Cube the feta. Rinse the basil, shake dry and pluck leaves. Reserve some for garnish. Chop the remaining basil into strips. Sprinkle the feta and parsley on top of the vegetables and toss until thoroughly combined. Remove from the grill, season with salt and pepper to taste and fill the lettuce leaves with the vegetable mixture. Arrange on plates and garnish with the basil leaves.
