Vegetable Salad with Feta
(3 votes)
(3 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
382
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 13.24 g | (14 %) | ||
| Fat | 25.48 g | (22 %) | ||
| Carbohydrates | 29.07 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.86 g | (20 %) |
more nutritional values
| Vitamin A | 85.66 mg | (10,708 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.63 mg | (5 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 4.11 mg | (34 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 83.93 μg | (28 %) | ||
| Pantothenic acid | 1.17 mg | (20 %) | ||
| Biotin | 3.83 μg | (9 %) | ||
| Vitamin B₁₂ | 0.84 μg | (28 %) | ||
| Vitamin C | 28.13 mg | (30 %) | ||
| Potassium | 725.67 mg | (18 %) | ||
| Calcium | 310.66 mg | (31 %) | ||
| Magnesium | 54.97 mg | (18 %) | ||
| Iron | 1.92 mg | (13 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 2.12 mg | (27 %) | ||
| Saturated fatty acids | 9.52 g | |||
| Cholesterol | 44.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 60 milliliters olive oil
- 1 Tbsp lemon juice
- salt
- peppers
- 200 grams Feta
- 1 Eggplant
- salt
- 2 Zucchini
- 2 red yellow onion
- 200 grams green Beans
- 2 Tbsps white balsamic vinegar
Preparation steps
1.
Peel and press the garlic. Mix the lemon juice, olive oil and garlic. Season with salt and pepper. Drain the feta and crumble.
2.
Rinse and cut the eggplant into 1 cm thick slices. Sprinkle with salt and water and set aside. Rinse and diagonally cut the zucchini. Peel the onions and cut into wedges.
3.
Heat the grill. Rinse the eggplant and pat dry. Cook the vegetables on the grill for 10 minutes, turning occasionally. Season both sides with salt and pepper.
4.
Rinse the beans and blanch in salt water for 8 minutes until al dente. Rinse with cold water and drain.
5.
Mix the grilled vegetables and beans. Drizzle with the balsamic vinegar.
6.
Distribute the feta on the salad.
7.
Serve with grilled baguette slices.
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