Red Pepper Kebabs with Chive Dip

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Red Pepper Kebabs with Chive Dip
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Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
308
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie308 cal.(15 %)
Protein21 g(21 %)
Fat16 g(14 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage7.7 g(26 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.7 μg(9 %)
Vitamin E4.6 mg(38 %)
Vitamin K34.1 μg(57 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.7 mg(50 %)
Folate155 μg(52 %)
Pantothenic acid2.5 mg(42 %)
Biotin22.1 μg(49 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C214 mg(225 %)
Potassium1,156 mg(29 %)
Calcium764 mg(76 %)
Magnesium88 mg(29 %)
Iron3.2 mg(21 %)
Iodine24 μg(12 %)
Zinc4 mg(50 %)
Saturated fatty acids10 g
Uric acid107 mg
Cholesterol41 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
3 Red Bell pepper
250 grams small button Mushroom
1 bunch scallions
250 grams Zucchini
350 grams Eggplant
150 grams Emmentaler cheese
salt
freshly ground pepper
For the dip
400 grams Yogurt (0.1% fat)
1 tsp grated Lemon peel
4 Tbsps lemon juice
salt
freshly ground pepper
2 Tbsps scallions
How healthy are the main ingredients?
EggplantZucchiniEmmentaler cheesesalt

Preparation steps

1.

Rinse peppers, cut in half lengthwise, remove seeds and place cut side down on an oiled baking sheet.  Bake in a preheated oven at 250°C (approximately 475°F) for about 10 minutes until pepper skin is almost black and blistered, checking after first 7 minutes. Remove peppers, use a damp cloth to remove skins, and cut flesh engthwise into 3 cm (approximately 1-inch) wide strips. Clean mushrooms and scallions and cut into 3 cm (approximately 1-inch) long pieces. Rinse zucchini and eggplant and cut into 1 cm thick slices. Quarter again as needed. Cut cheese into thin, 2 cm (approximately 3/4-inch) long matchsticks and wrap inside pepper strips.

2.

Fpr the dip, stir together yogurt with lemon zest and juice. Season with salt and pepper to taste and stir in chives. Oil skewers. Alternate pepper rolls, onions, eggplant, zucchini and mushrooms on each skewer. Season with salt and pepper to taste and brush with oil. Oil grill and place skewers on not-too-hot grill for about 15 minutes, turning occasionally, until vegetables are well browned on all sides. Remove from grill and serve with chive dip.