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Barbecued Spring Vegetables

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6903
Energy (kCal)372.535
Carbohydrates (g)31.4909
Total fats (g)27.3841
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut eggplants and peppers into 2 cm pieces. | 2. Combine all of the ingredients in a bowl and add a little salt to taste. | 3. Toss together so vegetables are coated. | 4. Preheat BBQ plate on medium-high heat. | 5. Add the vegetables and cook for about 10 minutes, stirring and tossing every minute or so until vegetables are done. | 6. Season to taste with salt and pepper and serve warm or room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 8 - - - -
    red pepper 2 sweet 2.5 0.5506 0.1169 0.0275
    yellow pepper 2 sweet - - - -
    red onion 2 cut 128.0 29.888 3.52 0.32
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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