Marinated Vegetable and Feta Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the marinade
- 2 tsps fresh thyme (chopped)
- 2 tsps fresh oregano (chopped)
- 1 tsp fresh rosemary
- 6 Tbsps olive oil
- ½ tsp sweet ground paprika
- salt
- freshly ground peppers
- 16 small button Mushroom
- 1 yellow Bell pepper
- 1 small Zucchini about 200 g (approximately 7 ounces)
- 16 Cherry tomatoes
- 200 grams Feta
- ½ Eggplant About 200 g (approximately 7 ounces)
- 8 Wooden skewers
Preparation steps
Soak the wooden skewers in water.
Whisk together the olive oil, fresh herbs, paprika, salt and pepper.
Wipe the mushrooms with a damp cloth and remove the stems. Heat about 2 tablespoons of the olive oil mixture in a large pan and sauté the mushrooms for about 5 minutes. Remove from heat and allow to cool.
Rinse the bell pepper, remove the ribs and seeds and cut into 3 cm (approximately 1 inch) squares. Rinse the zucchini and cut into slices about 1 cm (approximately 1/2 inch) thick. Rinse the cherry tomatoes and prick several times a skewer. Pat the feta dry and cut into 2 cm (approximately 3/4 inch) cubes. Cut the eggplant into 12 equal sized pieces.
Place all of the vegetables and the feta in a large bowl and toss with the olive oil mixture until everything is well coated.
Thread the vegetables and feta onto the wooden skewers and cook on a preheated, well-oiled grill for about 12 minutes, turning often. Serve hot.
