Vegetable Skewers with Yogurt Dip
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(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 57.6 μg | (96 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 28.5 μg | (63 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 202 mg | (213 %) | ||
| Potassium | 1,075 mg | (27 %) | ||
| Calcium | 338 mg | (34 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams large button Mushroom
- 200 grams Feta (diced)
- 1 Tbsp oregano
- 1 bunch scallions
- 2 Red Bell pepper
- 1 yellow Bell pepper
- 6 Tbsps olive oil
- 2 Tbsps lemon juice
- 1 tsp honey
- salt
- freshly ground pepper
- Yogurt dip
- 2 garlic cloves
- 350 grams Yogurt (0.1% fat)
- 1 Tbsp olive oil
- 2 Tbsps parsley (finely chopped)
- salt
- freshly ground pepper
Preparation steps
1.
Wipe mushrooms clean with a paper towel and remove stems. Slice mushrooms in half and reserve stems.
2.
Rinse and halve peppers, remove seeds and ribs, and cut into bite-sized pieces.
3.
Rinse, trim and cut white and light green parts of scallions diagonally into 3 cm (approximately 1 inch) pieces.
4.
Whisk together olive oil, lemon juice and honey. Season generously with salt and pepper.
5.
Alternately thread two mushroom halves with feta, spring onions, mushroom stems, and bell pepper pieces onto skewers. Brush with oil and lemon marinade and grill, turning often, 10-15 minutes. Serve with garlic dip.
6.
For yogurt dip: Peel and finely chop garlic. Combine garlic with yogurt, olive oil, parsley and 2 tablespoons of water. Season with salt and pepper.
