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Vegetables and Grilled Sausages

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Vegetables and Grilled Sausages
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1350
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,350 kcal(64 %)
Protein48.94 g(50 %)
Fat74.09 g(64 %)
Carbohydrates145.72 g(97 %)
Sugar added0 g(0 %)
Roughage23.51 g(78 %)
Vitamin A108.67 mg(13,584 %)
Vitamin D0 μg(0 %)
Vitamin E0.61 mg(5 %)
Vitamin B₁0.58 mg(58 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.61 mg(63 %)
Vitamin B₆0.93 mg(66 %)
Folate147.19 μg(49 %)
Pantothenic acid0.63 mg(11 %)
Biotin2.57 μg(6 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C144.15 mg(152 %)
Potassium3,701.57 mg(93 %)
Calcium119.99 mg(12 %)
Magnesium126.1 mg(42 %)
Iron9.43 mg(63 %)
Iodine1.2 μg(1 %)
Zinc1.66 mg(21 %)
Saturated fatty acids21.54 g
Cholesterol80.18 mg
Author of this recipe:

Ingredients

for
6
Ingredients
3
1 tablespoon
melted Butter
1 tablespoon
3
3 tablespoons
small white Beans (canned)
3 tablespoons
Kidney beans (canned)
1
Tomato (scalded, skinned, seeded and cut into thin strips)
1
Shallot (finely chopped)
1 tablespoon
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 mushrooms (trimmed)
1 cup
2 sprigs
Rosemary (coarsely chopped needles)
freshly ground Pepper

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.