Barbecued Spring Vegetables

1. Cut eggplants and peppers into 2 cm pieces.

2. Combine all of the ingredients in a bowl and add a little salt to taste.

3. Toss together so vegetables are coated.

4. Preheat BBQ plate on medium-high heat.

5. Add the vegetables and cook for about 10 minutes, stirring and tossing every minute or so until vegetables are done.

6. Season to taste with salt and pepper and serve warm or room temperature.

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Nutrient	Quantity
Total fats	27.3841 g
Protein	3.6903 g
Carbohydrates	31.4909 g
Energy	372.535 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2204 g
Water	304.7305 g
Aspartic acid	0.3091 g
Calcium, Ca	75.66 mg
Lutein + zeaxanthin	59.4 g
Fiber, total dietary	5.5796 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	36.7275 g
Niacin	0.4629 mg
Vitamin A, RAE	3 g
Arginine	0.3388 g
Riboflavin	0.0941 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0002 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0014 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.8421 g
Sodium, Na	14.055 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27.3841 g
Manganese, Mn	0.4263 mg
Fructose	4.2958 g
Proline	0.0438 g
Fatty acids, total saturated 16:0	3.161 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0018 g
Sucrose	3.2336 g
Choline, total	21.0599 mg
Sugars, total	14.2835 g
Serine	0.0722 g
Fatty acids, total saturated 10:0	0.003 g
Fatty acids, total saturated 18:0	0.5411 g
Vitamin B-6	0.4226 mg
Selenium, Se	1.6464 g
Ash	1.2064 g
Fatty acids, total saturated 18:1 undifferentiated	19.2863 g
Pantothenic acid	0.4262 mg
Phenylalanine	0.0839 g
Copper, Cu	0.1353 mg
Betaine	0.347 mg
Thiamin	0.1554 mg
Methionine	0.0079 g
Iron, Fe	0.8998 mg
Carbohydrate, by difference	31.4909 g
Phosphorus, P	96.7075 mg
Folate, total	65.2875 g
Tocopherol, gamma	0.2241 mg
Alanine	0.0723 g
Valine	0.0724 g
Fatty acids, total saturated 18:2 undifferentiated	2.6933 g
Glycine	0.0846 g
Carotene, alpha	2.25 g
Glucose (dextrose)	6.455 g
Fatty acids, total saturated 14:0	0.0132 g
Zinc, Zn	0.5678 mg
Isoleucine	0.0489 g
Fatty acids, total saturated 12:0	0.0002 g
Fatty acids, total polyunsaturated	2.9137 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.0866 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	66.815 IU
Folate, DFE	65.2875 g
Tryptophan	0.0464 g
Vitamin C, total ascorbic acid	38.563 mg
Phytosterols	107.67 mg
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	0.1118 g
Tyrosine	0.0474 g
Vitamin K (phylloquinone)	18.409 g
Fatty acids, total saturated	3.8713 g
Histidine	0.0474 g
Fatty acids, total monounsaturated	19.7435 g
Threonine	0.0718 g
Folate, food	65.2875 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	3.11 g
Vitamin E (alpha-tocopherol)	4.0045 mg
Magnesium, Mg	34.3525 mg
Lysine	0.1304 g
Potassium, K	503.3025 mg
Cystine	0.0152 g
Fluoride, F	3.52 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Olive oil	2 tablespoons	238.68	0	27
eggplant	8	0	0	0
red pepper	2	2.5	0.5506	0.0275
red onion	2	128	29.888	0.32
yellow pepper	2	0	0	0