| Type | Per person |
|---|---|
| Energy | 111 kcal |
| Fat | 8 gr |
| of which saturated | 1 gr |
| Carbohydrates | 5 gr |
| of which sugars | 4 gr |
| Fibres | 3 gr |
| Protein | 3 gr |
| Salt | 0.02 gr |
Grilled summer vegetables
Main course
20 - 30 min
With seasonal products
235gr vegetables p.p.
Ingredients
| 1 courgette |
| 1 clove of garlic |
| 4 heads of baby romaine lettuce (approx. 140g) |
| red or chicory |
| 200g green asparagus |
| 3 tablespoons of olive oil |
| 4 thin leeks (approx. 200g) |
Preparation
1. Wash the vegetables under running water. Clean the vegetables.
2. Cut the courgette into 3 pieces and shave the pieces into thin slices.
3. Halve the asparagus lengthwise.
4. Cut the radicchio heads into four wedges each.
5. Halve the leeks lengthwise.
6. Squeeze the clove of garlic over a bowl. Stir in the oil.
7. Spoon the vegetables into a barbecue dish and drizzle the oil over them.
8. Grill the vegetables on the barbecue for 10-15 minutes until tender and light brown.
Menu suggestion: Delicious with chicken strips and wholemeal baguette.
Source: Nutrition Centre.
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Nutritional values
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