Grilled vegetable tortillas

The veggie flatbread with zucchini are more than just a satisfying accompaniment to grilled stuff. These vegetable tortillas is one of the many foods that help to lower high cholesterol, protect heart and blood vessels, stimulate the liver and are ideal for women who want to have a child or are pregnant and for all those people who have too much going on.

Ingredients for 6 servings


• 400 g red pepper,
• 450 g courgettes
• 2 tablespoons olive oil
• 6 corn tortilla (approx 20 cm diameter)
• 6 tablespoons ajvar (from the glass)
• 150 g feta cheese
• 4 sprigs oregano

Wash peppers and courgettes and cut diagonally into slices. Grill it on the oiled, hot grill on each side for 2 minutes. In a bowl, mix with oil, season with salt and pepper. Oil lightly 6 pieces of aluminum foil, which are slightly larger than the tortillas and lay down the tortillas.

Distribute Ayvar on each tortilla and lay zucchini and bell pepper pieces on the tortillas and season lightly with salt and pepper. Crumble cheese and spread over the tortillas.

Now put on the grill, on the aluminum foil and broil 4-5 minutes each portion. Wash oregano, shake dry, pluck leaves and sprinkle over the finished tortillas.

quick and easy finger foods_2

Grilled courgette rolls

Courgette rolls are one of many extremely low-calorie grill-snack and so it is perfect for all those, who wants to pay attention to a slender figure. Nevertheless, there are plenty of healthy ingredients – for example,  the calcium-rich feta cheese strengthen your bones.

Ingredients for 6 servings:

• 1 bunch lemon thyme
• 2 courgettes
• Salt
• 200 g feta cheese (9% absolute fat)
• 2 tablespoons olive oil

Wash lemon thyme, shake dry and leaves pluck. Clean, wash and cut with a vegetable slicer or bread slicer courgettes into thin slices.

Lay on paper towels, sprinkle with a little salt and let stand for 5 minutes to water. Meanwhile, the sheep cheese can possibly drain and cut into elongated pins.

Pat dry the courgette slices with kitchen paper. Slightly overlapping juxtaposition Depending on the size each 2-3 slices on work surface; Finally there should be 16 courgette rolls.

Each occupy with feta cheese, sprinkle generously with thyme leaves.

Then roll up the zucchini slices and stuck with 1 toothpick. Laying courgette rolls on an aluminum dish and drizzle with the oil. Roast on the hot grill for 5-8 minutes.

Vegetable skewers with goat cheese, figs and dates

Ingredients for 6 servings:

• 200 g courgettes
• 200 g peppers
• 200g small tomatoes
• black pepper from the mill
• Sea salt
• 3 figs
• 3 large dates
• 6 fresh goat cheese slices (à 50 g)
• Papers from 0.5 bunch of thyme
• 3 tablespoons olive oil
• 3 teaspoons honey
• Also: 6 wooden skewers


Spits water about 1/2 hour. Zucchini and bell pepper clean, cut into pieces. Impale and season with tomato. Put figs to eighths. Remove seeds from dates and chop coarsely.

Place cream cheese slices individually each on a slight oiled piece of aluminum foil (about 20 x 20 cm). Distribute figs, dates and 2/3 of thyme on. Drizzle with oil and honey and fold into packets. Vegetable skewers and goat’s cheese parcels grilling on a hot, oiled grill about 6 to 8 minutes.

Contact vegetable skewers in between, and sprinkle just before the end of cooking with remaining thyme.

Melon relish for pairing with quick and easy finger foods

Melons are one thing above all rich in water, so they have little calories. Instead, they provide much beta-carotene and lycopene and help fight cancer. The two dyes neutralize free radicals produced by a lot of sun, for example.

The spices in this dip stimulate the circulation and digestion, same with these , so it is perfect for hot days!

ingredients for 6 servings:

• 1 piece of ginger root (about 15 g)
• 1 green chili
• 1 Lemon (bio)
• 2 tablespoons honey
• 1 tablespoon white wine vinegar
• 500g cantaloupe or honeydew melon
• Salt
• some oil for the grill
• 3 spring onions
• 4 stalks coriander
• pepper


Ginger, peel and finely chop. Cut Chili in half lengthwise, remove the seeds, wash and cut into small cubes. Squeeze the Lime. Boil honey in a saucepan, stir in vinegar. Give ginger, chili and 2 tablespoons lemon juice into the pot and boil for 1 minute, remove from heat and cool completely.

Peel the melon, cut lengthwise to halve and remove the seeds with a spoon. Cut flesh into 5 mm thick slices, salt it lightly and dab then with paper towels. The columns barbecue about 45 seconds vigorously in a lightly oiled grill pan or on a hot oiled grill on both sides.

Let cool and cut into small cubes. Add the melon cubes into the cooled juice. Clean spring onions, wash, cut the white and light green in very thin slices. Wash coriander, shake dry, pluck leaves and chop finely.

Both give to relish, season with salt and pepper, let before serving at least 1 hour.

If you like these recipes you may also want to read part 1 here!

You can also read part 3 here!

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