Hearty lunch, light body. For the active and the athletes.
Eggplant is rich in fiber and water, so it easily brings about a feeling of satiety and helps control blood sugar. It has strong antioxidant properties, due to the phenolic compounds, alkaloids and carotenoids in its skin and flesh, and helps prevent oxidative stress. Zucchini contains a significant amount of minerals such as magnesium, phosphorus, potassium and manganese, as well as vitamins C, K and folic acid. Its antioxidants, lutein + zeaxanthin, protect eye health. It also contains quercetin, an antioxidant classified under the flavonoids, which counteracts free radicals. Peppers are rich in potassium, vitamins A, C and K. They also contain antioxidants such as carotenoids and flavonoids, in different quantities, depending on their ripeness and type.
Fact: Vegetables, rich in tiny protective soldiers, such as antioxidants and nitrates, support the body, both of the active and the athletic, so that it can cope with situations of oxidative stress, such as exercise.
Recipe
Grilled vegetables with olive oil
Cut the vegetables into slices, and mix them together, along with 2 tablespoons of Zakros Olive Oil Politeia extra virgin olive oil. Stir until the oil goes all over the vegetables, then grill them, either over a coal fire for 10-15 minutes or in a slightly oiled grill pan for 5-7 minutes each side. Alternatively, grill them in the oven for 20-30 minutes, until they turn reddish. Then put them in a bowl and add a generous amount (3-4 tablespoons) of olive oil, balsamic vinegar, a few drops of lemon, salt, pepper, oregano, parsley and sliced garlic.
Optional: For a more intense taste, add grated feta to our salad and accompany with barley or rye rusk.
Servings: 2
Time: 30'
Difficulty:
Ingredients
- 1-2 eggplants
- 1 medium zucchini
- 1-2 green, red or yellow peppers
- Zakros Olive Oil Politeia extra virgin olive oil
- Balsamic vinegar or apple cider vinegar
- salt
- pepper
- oregano
- lemon
- garlic
- parsley
