Grilled Vegetables
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
545
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 37.6 μg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 827 mg | (21 %) | ||
| Calcium | 558 mg | (56 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 193 μg | (97 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- 2 Zucchini
- salt
- 250 grams Vine tomato
- 2 Bell pepper (red and yellow)
- 1 onion
- 1 garlic clove
- 2 handfuls Mediterranean Fresh herbs (such as basil, oregano, thyme)
- 3 fresh bay leaves
- 6 Tbsps olive oil
- peppers
- 1 lemon
- 4 Buffalo mozzarella (125 grams)
Preparation steps
1.
Heat up the grill.
2.
Rinse all the vegetables. Cut the eggplant and zucchini into large cubes. Season with a little salt. Halve the tomatoes. Rinse the peppers, remove the seeds and ribs and cut into large cubes. Peel and finely chop the onion and garlic. Rinse the herbs, pat dry and finely chop. Set aside 1-2 tablespoons of the herbs. Mix the bay leaves, herbs, vegetables and 3-4 tablespoons of oil. Season with salt and pepper. Cook in a grill pan for 15-20 minutes. Mix well.
3.
Cut the lemon into wedges and halve the mozzarella.
4.
Distribute the vegetables on plates. Place the mozzarella on top and drizzle with the remaining oil. Sprinkle the remaining herbs and season with salt and pepper. Serve with the lemons.
5.
delete this step
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