Assorted Veg Platter with Nut Sauce

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Assorted Veg Platter with Nut Sauce
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
439
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie439 cal.(21 %)
Protein8 g(8 %)
Fat43 g(37 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E8.1 mg(68 %)
Vitamin K50.4 μg(84 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.3 mg(21 %)
Folate95 μg(32 %)
Pantothenic acid1 mg(17 %)
Biotin14.5 μg(32 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37 mg(39 %)
Potassium558 mg(14 %)
Calcium76 mg(8 %)
Magnesium63 mg(21 %)
Iron3 mg(20 %)
Iodine12 μg(6 %)
Zinc1.2 mg(15 %)
Saturated fatty acids5 g
Uric acid61 mg
Cholesterol0 mg
Complete sugar6 g

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
How healthy are the main ingredients?
MushroomWalnutWalnut oilolive oilthymeolive oil

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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