Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
433
Calories
9g
Protein
15g
Fat
72g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 medium eggplant, sliced 1 inch thick and quartered
- 8 small red-skinned potatoes, parboiled
- 1 large zucchini, blanched and sliced 1 inch thick
- 8 whole, peeled garlic cloves, blanched
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium yellow bell pepper, cut into 1-inch pieces
- pepper to taste
- Marinade
- 1/3 cup fresh lemon juice
- 1/4 cup olive oil
- 1/4 cup minced onion
- 1 clove garlic, minced
- 1 Tbs. crumbled dried oregano
- Salt and freshly ground black
- =
Directions
1
Prepare charcoal grill or preheat gas grill for at least 10 minutes.
2
Marinade: In large shallow glass bowl, whisk together all marinade ingredients.
3
Add vegetables and toss to coat. Let stand 10 minutes. Thread vegetables on skewers, alternating for color. Grill until tender and lightly charred, turning and brushing with marinade often, about 5 minutes.
Recipe sourced from
fandom