Grilled Vegetables

1 Reviews
100% would make this recipe again

They can make a meal on their own or can be served as an accompaniment to grilled meat and fish.

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Preparation : 10 min Cooking : 10 min
130 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

2 aubergines / eggplants, small size 360 g
4 zucchini 500 g
2 yellow or red sweet peppers 400 g
2 tbsp olive oil, for brushing 30 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 tbsp extra virgin olive oil 15 mL

Before you start

The vegetables can be cooked using either an outdoor grill or a broiler in the oven.

Method

  1. Note: If using an outdoor grill, cut the peppers in half and the other vegetables into about 1,5 cm thick slices, for easier manipulation. If using a broiler in the oven, cut the peppers in quarters and the other vegetables into about 7 mm thick slices for reduced cooking time.
  2. If the aubergines are big (500 g or more), slice them, either crosswise or lengthwise, sprinkle them with coarse salt, then let drain for about 30 min. Rinse well and pat dry. If the aubergines are small, this operation is not necessary, since they are not bitter.
  3. Slice the zucchini lengthwise. Cut the peppers in half or quarters, removing the seeds and the stalks.
  4. Arrange the vegetables on the hot grill, brush generously with olive oil, and sprinkle with plenty of salt and freshly ground pepper. Cook them until golden brown, turning once. The zucchini will take about 5 min to cook, the aubergines and peppers will take about 8 min.
  5. Alternatively, put the vegetables on an oiled baking sheet, turning them to coat thoroughly with oil. Add salt and pepper. Put the sheet under a preheated broiler 7-10 cm from the heat, and cook about 3 min for the zucchini and aubergines, 5 min for the peppers.
  6. Peppers should be peeled before serving. To ease this operation, cover or wrap the peppers in aluminum foil or in a paper bag, and let cool down a few minutes (the moisture kept under the cover will help lift the peel).
  7. Serve the vegetables drizzled with extra virgin olive oil.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (280 g)

Amount

% Daily Value

Calories

130

Fat

9 g

14 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

13 g

4 %

Fibre

5 g

19 %

Sugars

7 g

Net Carbs

8 g

Protein

3 g

Vitamin A

52 %

Vitamin C

296 %

Calcium

3 %

Iron

7 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E
Good source of  :
Fibre, Magnesium, Manganese, Vitamin B2, Vitamin K
Source of  :
Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 1 ½
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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