Diethood · by Katerina Petrovska★ 5.0 (2)
Grilled Vegetables
NUTRITION · PER SERVING20M COOK
CAL 9%·PRO 8%
CARBS 17G38% OF CAL
4G FIBER9G ADDED3G INTRINSIC2G OTHER12G TOTAL SUGAR
FAT 12G60% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled eggplant, zucchini, and radicchio tossed with halloumi cheese and a fresh herb dressing. Charred vegetables with creamy cheese and lemon brightness. A vegetarian showpiece that's naturally summery and elegant.
mainmediterranean🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound eggplant (sliced into ½-inch thick rounds)
- 1 large zucchini (halved lengthwise)
- 1 head radicchio (quartered)
- 8 ounces block halloumi cheese (cut into 1-inch thick slices)
- ¼ cup extra virgin olive oil (divided)
- salt and freshly ground black pepper (to taste)
- 3 tablespoons honey
- ½ tablespoon minced fresh thyme
- ½ tablespoon minced fresh rosemary
- ½ teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 1 clove garlic (minced)
- chopped fresh parsley (for garnish)
At a glance
PER SERVING · TIME 20M
CAL 9%·PRO 8%
CARBS 17G38% OF CAL
4G FIBER9G ADDED3G INTRINSIC2G OTHER12G TOTAL SUGAR
FAT 12G60% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 250mg
- Total sugar
- 12g
- Added sugar
- 9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 428mg
- Calcium
- 36mg
- Iron
- 0.56mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 250MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.