Colorful Vegetable Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
252
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 62.3 μg | (104 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 267 mg | (281 %) | ||
| Potassium | 1,243 mg | (31 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 yellow Bell pepper
- 2 red Bell pepper
- 1 Eggplant
- 2 Zucchini
- 500 grams button Mushroom
- 6 Tbsps olive oil
- 4 Tbsps Wine vinegar
- 4 Tbsps white wine
- ½ tsp Mustard
- 1 garlic clove
- salt
- freshly ground peppers
- 1 pinch sugar
- 2 Tbsps finely chopped Fresh herbs
Preparation steps
1.
Rinse and peel vegetables. Remove seeds and ribs from bell peppers and cut into strips. Slice eggplant, summer squash and mushrooms.
2.
Put vegetables in a steamer. In a suitable pot, boil about 2 cm (approximately 1 inch) of water and steam vegetables for about 3-4 minutes.
3.
Mix oil, mustard, vinegar, wine, crushed garlic, salt, pepper, sugar and chopped herbs with a whisk.
4.
Place vegetables on a platter, drizzle with marinade and soak for 2 hours.
5.
Serve with baguettes or ciabatta if desired.
