Grilled vegetables - recipe

HD3747

• Wash vegetables and pat dry.
• Slice the eggplant and zucchini into 1.5-2 cm high washers and cut the tomatoes in half. Cut the pepper into strips 2.5-3 cm wide. Cut the onion into 4 parts and divide each part into wedges. Place all vegetables in one bowl.
• Season with salt, pepper, vegetable oil and rosemary sprigs.
• Mix everything up.
• Place vegetables in the frying and grilling bowl.
• Press the MENU button , select the FRY mode . You do not need to close the lid of the multicooker.
• Set the cooking time to 20 minutes.
• Press the START / OFF button .
• After 10 minutes, carefully turn the vegetables over.
• At the end of the program, place vegetables on plates and serve.
Tips
• Grilled vegetables are recommended to be served with fish or meat. Zucchini is an excellent source of potassium, an essential trace mineral for the heart. Regulates blood pressure by preventing high doses of sodium (table salt) from triggering bouts of hypertension. Vitamin C in eggplants protects the body against infections and colds. B vitamins perfectly strengthen the nervous system, help get rid of insomnia and depression. Eggplant is good for the skin, as it helps to retain moisture in it, and therefore get rid of wrinkles. The beneficial substances that the fruits are rich in help the tissues to regenerate, and the skin to get rid of small wounds. The composition of bell pepper is rich in vitamins, it contains vitamins A, E, K, P, C, group B (B1, B3, B2, B6, B5, B9). In terms of vitamin C, bell peppers are not inferior to lemon and black currants, and vitamin A is not inferior to carrots. In addition, it contains magnesium, iodine, zinc, calcium, potassium, phosphorus, iron, sodium. Bell pepper strengthens the body, increases the level of immunity, protects the body from colds, and reduces the likelihood of cancer. It has a positive effect on the cardiovascular system, improves the composition and thins the blood, strengthens the walls of blood vessels.