Grilled Vegetables with Anchovy Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 10.56 g | (11 %) | ||
| Fat | 23.11 g | (20 %) | ||
| Carbohydrates | 25.54 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.91 g | (33 %) |
| Vitamin A | 185.1 mg | (23,138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 7.66 mg | (64 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 198.54 μg | (66 %) | ||
| Pantothenic acid | 1.14 mg | (19 %) | ||
| Biotin | 1.61 μg | (4 %) | ||
| Vitamin B₁₂ | 0.13 μg | (4 %) | ||
| Vitamin C | 85.55 mg | (90 %) | ||
| Potassium | 1,232.76 mg | (31 %) | ||
| Calcium | 127.79 mg | (13 %) | ||
| Magnesium | 79.44 mg | (26 %) | ||
| Iron | 3.02 mg | (20 %) | ||
| Iodine | 1.34 μg | (1 %) | ||
| Zinc | 1.65 mg | (21 %) | ||
| Saturated fatty acids | 3.34 g | |||
| Cholesterol | 12.76 mg |
Ingredients
- Ingredients
- 1 Eggplant
- 2 Zucchini
- 1 Fennel bulb
- 300 grams green Asparagus
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 yellow onion
- 1 garlic clove
- 3 Anchovy fillet (from a jar or can)
- 5 Tbsps White vinegar
- 1 Tbsp freshly chopped rosemary
- 1 Tbsp freshly chopped thyme
- 3 Tbsps small Caper
- salt
- freshly ground peppers
- sweet ground paprika
- 6 Tbsps olive oil
Preparation steps
Trim the vegetables and rinse. Cut eggplant lengthwise into thin slices and cut zucchini crosswise into thin slices. Cut the fennel lengthwise, remove the stalks and slice fennel into thin slices. Peel the lower third from asparagus and cut off the ends. Halve the bell peppers lengthwise, remove seeds and remove the white ribs.
Peel the onion and garlic and dice or finely chop. Chop anchovies. Mix everything with vinegar, herbs and capers. Season with salt, pepper and a little paprika. Whisk in 4 tablespoons oil. Toss the vegetables in the remaining oil and set a grill grate about 15 cm (approximately 6 inches) from the coals. Grill asparagus and fennel 6-8 minutes, then add the bell peppers and continue grilling for 5-6 minutes. Finally, add the zucchini and the eggplant, cover the barbecue and cook 3-4 minutes. Mix the vegetables in a bowl with the anchovy vinaigrette, let stand briefly and serve lukewarm.
