Red Pepper Kebabs with Chive Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 214 mg | (225 %) | ||
| Potassium | 1,156 mg | (29 %) | ||
| Calcium | 764 mg | (76 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 3 Red Bell pepper
- 250 grams small button Mushroom
- 1 bunch scallions
- 250 grams Zucchini
- 350 grams Eggplant
- 150 grams Emmentaler cheese
- salt
- freshly ground pepper
- For the dip
- 400 grams Yogurt (0.1% fat)
- 1 tsp grated Lemon peel
- 4 Tbsps lemon juice
- salt
- freshly ground pepper
- 2 Tbsps scallions
Preparation steps
Rinse peppers, cut in half lengthwise, remove seeds and place cut side down on an oiled baking sheet. Bake in a preheated oven at 250°C (approximately 475°F) for about 10 minutes until pepper skin is almost black and blistered, checking after first 7 minutes. Remove peppers, use a damp cloth to remove skins, and cut flesh engthwise into 3 cm (approximately 1-inch) wide strips. Clean mushrooms and scallions and cut into 3 cm (approximately 1-inch) long pieces. Rinse zucchini and eggplant and cut into 1 cm thick slices. Quarter again as needed. Cut cheese into thin, 2 cm (approximately 3/4-inch) long matchsticks and wrap inside pepper strips.
Fpr the dip, stir together yogurt with lemon zest and juice. Season with salt and pepper to taste and stir in chives. Oil skewers. Alternate pepper rolls, onions, eggplant, zucchini and mushrooms on each skewer. Season with salt and pepper to taste and brush with oil. Oil grill and place skewers on not-too-hot grill for about 15 minutes, turning occasionally, until vegetables are well browned on all sides. Remove from grill and serve with chive dip.
