Assorted Veg Platter with Nut Sauce
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
439
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 50.4 μg | (84 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 558 mg | (14 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil (for brushing)
- 2 Zucchini (thickly sliced)
- 8 ozs button Mushrooms
- 8 ozs Asparagus
- 1 Red onion (cut into small wedges)
- ¼ cup extra virgin olive oil
- ¼ cup Walnut oil
- salt
- freshly milled Black pepper
- 1 cup Walnut
- 1 shallot (chopped)
- 1 tsp chopped thyme
- 1 Tbsp lemon juice
- To garnish
- thyme
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Heat the broiler (grill).
2.
Brush the zucchini, mushrooms, asparagus and onion with olive oil and season with salt and pepper.
3.
Grill the vegetables, turning occasionally for 15-18 minutes, until lightly charred and tender.
4.
Meanwhile, spread the walnuts on an ovenproof plate and toast for 5-8 minutes, until just golden. Allow to cool completely.
5.
Put the toasted walnuts into a food processor or blender with the shallot, thyme, lemon juice, olive oil and walnut oil. Blend until thick but still coarse. Season the dressing with salt and pepper and serve with the grilled vegetables. Garnish with thyme.
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