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Grilled Ajapsandal

What's better than cooking outdoors? If you like, you can add meat and potatoes too (bake the potatoes separately in the coals).

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Grilled Ajapsandal
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 20 % 2 g
Carbohydrates 70 % 7 g
46 kcal
GI: 100 / 0 / 0
  • Peel the onions. Wash all the vegetables well. Heat up the grill.
  • Lay all the vegetables on the grill grate and cook until they're done.
  • Then plunge them into cold water (this makes the skins easy to peel off). Finely chop all the vegetables and combine them in a deep bowl, adding the chopped garlic and herbs, the vegetable oil, and the vinegar. Mix everything together well again.
  • Now the ajapsandal is ready to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Onion - 41  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g

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