Dressed Mediterranean Salad
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
165
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 32.5 μg | (54 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant (sliced)
- 2 small Zucchini (thinly sliced lengthways)
- 2 Bell pepper (yellow and red; cut into strips)
- 1 clove garlic cloves (finely chopped)
- 4 sun-dried tomatoes (in oil)
- 4 Tbsps olive oil
- salt
- freshly ground Black pepper
- 2 Tbsps chopped thyme
- 2 Red onions (sliced)
- 2 Tbsps balsamic vinegar
Preparation steps
1.
Heat the grill.
2.
Put all the vegetables into a bowl.
3.
Mix together the olive oil, salt, pepper, garlic and thyme. Pour over the vegetables and toss well to coat. Drain off the marinade and reserve.
4.
Place the vegetables in a grill pan, keeping the onions separate and grill for about 10 minutes, turning once, until tender.
5.
Mix the reserved marinade with the vinegar and add the grilled onions.
6.
Place the grilled vegetables on a warm serving plate, sprinkle with the onion vinaigrette and serve warm or cool.
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