Grilled vegetables and tomatoes — Meal
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Macros (per serving)

Fat

64%

(19 g)

Protein

5%

(4 g)

Carbs

31%

(22 g)

16 g Net,

6 g Fiber

276 Calories (per serving)

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Salads

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Vegetable Dishes

Grilled vegetables and tomatoes

By Meal.com

A delicious side dish full of colors.

Ingredients

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Zucchini

1 piece

Eggplant

1 piece

Tomatoes

3 pieces

Cucumber

1 piece

Ingredients dressing:

Olive oil

4 Tbsp

Orange juice (fresh)

110 ml

Apple cider vinegar

1 Tbsp

Fresh basil

1 hand

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Easy

Prep time

15 min

Cook time

5 min

1

Cut all vegetables into slices of the same thickness (about half a centimeter).

2

Heat a grill pan and cook the zucchini and eggplant until they are done..

3

Season with salt and pepper while cooking the zucchini and eggplant.

4

Remove the basil leaves from the twigs.

5

Spread the vegetables alternately on a dish.

6

Add a leaf of basil now and then.

7

Mix the ingredients for the dressing and serve the dressing seperately, on the side.

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Details

Allergens

Fruit, Nightshade, Citrus

Diet

Paleo, Vegetarian, Vegan, Sirtfood

Course

Lunch, Dinner, Side dish, Appetizer

Cooking equipment

Grill

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