Pita with Grilled Vegetables and Feta
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
430
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Eggplant
- salt
- 1 onion
- 2 Bell pepper (red and yellow)
- 1 garlic clove
- 40 grams sun-dried Tomatoes (in oil)
- 4 Tbsps olive oil
- freshly ground peppers
- 1 pinch garlic cloves (powder)
- 1 tsp dried oregano
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 4 Pita bread
- 150 grams Feta
Preparation steps
1.
Preheat the grill.
2.
Rinse the eggplant, remove the stem and thinly slice. Sprinkle with salt and place between two wooden boards with paper towels to absorb the liquid. Peel the onion and cut into 8 wedges. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into wide strips. Peel garlic and chop finely. Pour all vegetables into a bowl with the sun-dried tomatoes and mix with olive oil, garlic powder, oregano, thyme and rosemary and season with salt and pepper. Then pour into a foil dish or grill basket and grill until lightly charred and tender, about 10 minutes.
3.
Cut the very tops off the pita, open them and fill with the grilled vegetables and coarsely crumbled feta.
