Vegetables and Grilled Sausages
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,350 cal. | (64 %) | ||
| Protein | 48.94 g | (50 %) | ||
| Fat | 74.09 g | (64 %) | ||
| Carbohydrates | 145.72 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 23.51 g | (78 %) |
more nutritional values
| Vitamin A | 108.67 mg | (13,584 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.61 mg | (5 %) | ||
| Vitamin B₁ | 0.58 mg | (58 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.61 mg | (63 %) | ||
| Vitamin B₆ | 0.93 mg | (66 %) | ||
| Folate | 147.19 μg | (49 %) | ||
| Pantothenic acid | 0.63 mg | (11 %) | ||
| Biotin | 2.57 μg | (6 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 144.15 mg | (152 %) | ||
| Potassium | 3,701.57 mg | (93 %) | ||
| Calcium | 119.99 mg | (12 %) | ||
| Magnesium | 126.1 mg | (42 %) | ||
| Iron | 9.43 mg | (63 %) | ||
| Iodine | 1.2 μg | (1 %) | ||
| Zinc | 1.66 mg | (21 %) | ||
| Saturated fatty acids | 21.54 g | |||
| Cholesterol | 80.18 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 Corn
- 1 Tbsp melted butter
- 1 Tbsp parsley
- 3 potatoes
- 3 Tbsps small white Beans (canned)
- 3 Tbsps Kidney beans (canned)
- 1 Tomato (scalded, skinned, seeded and cut into thin strips)
- 1 shallot (finely chopped)
- 1 Tbsp butter
- 18 small potatoes
- 12 small Hot dogs (Nuremberger)
- 1 red and yellow Bell pepper (trimmed, quartered, cored)
- 2 Red onions (cut lengthwise into slices)
- 1 Fennel bulb (trimmed, quartered, cored)
- 1 Zucchini (cut lengthwise into thin slices)
- 500 large button Mushroom (trimmed)
- 1 cup olive oil
- 2 sprigs rosemary (coarsely chopped needles)
- salt
- freshly ground peppers
Preparation steps
1.
Coat corn on the cob with butter.
2.
Scrub large potatoes, season lightly with salt and wrap in aluminum foil.
3.
For the baked potato filling, cook shallot in butter until translucent, add beans and tomato, season with salt and pepper and set aside.
4.
Rinse the small potatoes, put on 3 skewers and score several times all around.
5.
Place wrapped potatoes on grill and cook for 30 minutes. Approximately 10 minutes before end of cooking time, place remaining prepared vegetables and sausages on the grill. Brush with oil, season with salt and pepper and sprinkle with rosemary.
6.
Fill the finished baked potatoes with the bean and tomato mixture and serve with the sausages and grilled vegetables.
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