Of which 11.8 g sugars and 2.2 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) · Vitamin C (tomato)
Allergens none
Mediterranean grilled vegetable bowl
Vegetables with grill marks, fresh arugula and olives.
Ingredients
- 1 eggplant (200 g / 7 oz) — thickly sliced into rounds
- 1 zucchini (200 g / 7 oz) — cut into strips
- 2 bell peppers, red and yellow (150 g / 5½ oz) — cut into squares
- 1 red onion (100 g / 3½ oz) — cut into wedges
- 1 tomato (150 g / 5½ oz) — halved
- 1 handful of fresh arugula (40 g / 1½ oz)
- 2 tbsp black olives (30 g / 1 oz)
- 2½ tbsp extra-virgin olive oil (25 g / 1 oz)
- oregano, thyme, salt and pepper, to taste
Method
- Cut the eggplant into thick rounds, the zucchini lengthwise into strips and the bell peppers into large squares.
- Cut the red onion into wedges and halve the tomato.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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