Rosemary Vegetable Skewers
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
984
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 984 cal. | (47 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 53.7 g | (179 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 403 μg | (134 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 29.7 μg | (66 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 208 mg | (219 %) | ||
| Potassium | 2,358 mg | (59 %) | ||
| Calcium | 397 mg | (40 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- For the vegetable skewers
- 3 small Artichoke
- 1 Zucchini
- 12 yellow Cherry tomatoes
- 1 Red Bell pepper
- 2 garlic cloves
- ⅛ l herb oil
- 1 tsp balsamic vinegar
- salt
- freshly ground peppers
- juice of 1 lemons
- 2 Tbsps mixed Fresh herbs (such as parsley, rosemary and thyme)
- 6 sprigs rosemary (for skewers)
- For the sauce
- 200 grams Whipped cream
- juice of 1 lemons
- salt (and pepper)
Preparation steps
1.
For the skewers: Remove the lower needles from the rosemary sprigs, sharpen the bottoms and soak for about 20 minutes in water.
2.
Trim the artichokes, cut off the outer leaves, quarter and sprinkle with lemon juice. Rinse the zucchini, trim and slice. Rinse the tomatoes. Cut the pepper in half, remove the stems and seeds and cut into cubes.
3.
Peel the garlic, mince and mix with the herb oil, balsamic vinegar and chopped herbs. Season with salt and pepper.
4.
Skewer the vegetables onto the prepared rosemary sprigs and coat with herb oil mixture. Grill for 10-12 minutes and sprinkle with remaining lemon juice before serving.
5.
For the sauce: Stir the sour cream and lemon juice together and season with salt and pepper.
