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Grilled Summer Veggies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3365
Energy (kCal)16.8365
Carbohydrates (g)3.9594
Total fats (g)0.0995
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat grill to high. | 2. Prepare fennel, cut off stalks with fronds and set aside. | 3. Peel bulbs and cut vertically into 1/2 inch slices. | 4. Coat fennel, eggplant, tomatoes, and bell peppers with nonstick cooking spray (preferably olive oil flavoured) and sprinkle with salt and pepper. | 5. Grill veggies until tender and evenly browned, about 4 minutes on each side, turning once. | 6. Transfer to serving platter and sprinkle with orange juice. | 7. Finely chop 1 tablespoon reserved fennel fronds and mix in small bowl with basil,garlic and orange zest. | 8. Sprinkle over veggies. | 9. Serve veggies warm or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fennel bulb 2 - - - -
    eggplant 1 cut - - - -
    plum tomato 4 halved - - - -
    green bell pepper 1 cut - - - -
    red bell pepper 1 cut - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    orange juice 2 tablespoons 13.95 3.2239999999999998 0.217 0.062
    basil leaf 8 slivered - - - -
    garlic clove 1 smashed - - - -
    orange zest 1 teaspoon grated - - - -

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



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