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Assorted Veg Platter with Nut Sauce

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Assorted Veg Platter with Nut Sauce
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
486
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie486 kcal(23 %)
Protein8.34 g(9 %)
Fat46.13 g(40 %)
Carbohydrates14.85 g(10 %)
Sugar added0 g(0 %)
Roughage4.92 g(16 %)
Vitamin A77.65 mg(9,706 %)
Vitamin D0.06 μg(0 %)
Vitamin E1.03 mg(9 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.46 mg(42 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.31 mg(22 %)
Folate128.34 μg(43 %)
Pantothenic acid1.22 mg(20 %)
Biotin1.19 μg(3 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C25.79 mg(27 %)
Potassium690.21 mg(17 %)
Calcium66.99 mg(7 %)
Magnesium34.28 mg(11 %)
Iron1.95 mg(13 %)
Iodine0.55 μg(0 %)
Zinc1.34 mg(17 %)
Saturated fatty acids4.73 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
servings
olive oil (for brushing)
2
zucchini (thickly sliced)
8 ounces
button Mushrooms
8 ounces
1
Red onion (cut into small wedges)
¼ cup
extra virgin olive oil
¼ cup
freshly milled Black pepper
1 cup
1
shallot (chopped)
1 teaspoon
chopped thyme
1 tablespoon
To garnish

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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