Of which 10.1 g sugars and 4.6 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (eggplant) · Vitamin C (bell pepper) · Selenium (mushrooms)
Allergens mustard
Grilled vegetables with lemon dressing
Grill marks, a tangy dressing, lots of flavor for little effort.
Ingredients
- 1 eggplant (200 g / 7 oz) — cut into 1 cm (½ in) rounds
- 1 zucchini (200 g / 7 oz) — cut lengthwise
- 2 bell peppers (200 g / 7 oz) — quartered
- 8 asparagus spears (150 g / 5½ oz) — whole, trimmed
- 200 g (7 oz) portobello mushrooms — halved
- 2 tbsp olive oil (20 g / ¾ oz) — for brushing
- 4 tbsp olive oil (40 g / 1½ oz) — for the sauce
- 2 lemons, juice only (60 g / 2 oz)
- 1 clove garlic (3 g) — crushed
- 1 tsp Dijon mustard (5 g)
- 1 handful of dill or fresh parsley (5 g) — chopped
- salt and black pepper, to taste
Method
- Cut the eggplant into 1 cm (½ in) rounds, the zucchini lengthwise, the bell peppers into quarters and the mushrooms in half. Trim the asparagus.
- Brush all the vegetables with olive oil and season with salt.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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