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Mediterranean vegetable platter
A delicious barbecue recipe.
What you need
- to baste
- 25 g butter, melted
- 75 ml olive oil
- 6 tsp balsamic vinegar
- 2 cloves garlic, peeled and crushed
- seasoning
- the vegetables
- 1 medium aubergine, cut into thick slices
- 2 large courgettes, cut into thick diagonal slices
- 2 red peppers, quartered and de-seeded
- 2 small red onions, cut into thick slices
- 1 fennel bulb, quartered
Method
Mix together the olive oil, balsamic vinegar, garlic and seasoning.
Brush the mixture on both sides of the vegetables. Place on baking sheets or on barbecue griddle. Cook on the barbecue for about 8-10 min, turning them and brushing with the baste frequently.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1202 | 302 | 10475 | 8350 |
| Energy (kcal) | 287 | 72.3 | 2500 | 2000 |
| Protein (g) | 4.17 | 1.05 | ||
| Carbohydrate (g) | 21.8 | 5.47 | 345 | 275 |
| Fat (g) | 22.6 | 5.68 | 95 | 70 |
| Fat (saturated) (g) | 5.53 | 1.39 | ||
| Fibre (g) | 7.82 | 1.97 | ||
| Sodium (mg) | 92.6 | 23.3 | ||
| Salt (equivalent) (g) | 0.23 | 0.06 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 309 | 77.9 | 800 |
| Vitamin B-12 (µg) | 0.01 | 0.00 | 1 |
| Vitamin B-6 (mg) | 0.38 | 0.10 | 2 |
| Vitamin C (mg) | 91.2 | 22.9 | 60 |
| Vitamin D (µg) | 4.67 | 1.17 | 266 |
| Vitamin E (mg) | 2.65 | 0.67 | 10 |
| Zinc (mg) | 0.65 | 0.16 | 15 |
| Calcium (mg) | 68.7 | 17.3 | 800 |
| Folate (mcg) | 78.5 | 19.7 | 200 |
| Iron (mg) | 1.59 | 0.40 | 14 |
| Magnesium (mg) | 60.0 | 15.1 | 300 |
| Niacin (mg) | 1.84 | 0.46 | 18 |
| Pantothenic acid (mg) | 0.64 | 0.16 | 6 |
| Riboflavin (mg) | 0.12 | 0.03 | 1.6 |
| Phosphorous (mg) | 115 | 29.1 | 800 |
| Thiamin (mg) | 0.19 | 0.05 | 1.4 |
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