Grilled Vegetable Salad
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
187
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 43.4 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 1,195 mg | (30 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Red onions
- 500 grams Fennel
- 2 Zucchini
- 2 Red Bell pepper
- 400 grams Cherry tomatoes
- 2 garlic cloves
- 4 Tbsps olive oil
- Sea salt
- lemon juice
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Preheat the oven to 220°C (approximately 425°F) convection.
2.
Peel the onions and cut into wedges. Rinse fennel bulbs, trim and cut in half. Rinse zucchini, trim and cut into pieces. Rinse the bell peppers, cut in half, trim and cut into strips. Rinse and peel the tomatoes. Peel the garlic, chop finely and mix with the olive oil. Spread the vegetables (except tomatoes) on a baking sheet and sprinkle with the garlic oil. Season with salt and roast about 25 minutes in the oven, stirring occasionally. Add the tomatoes during the last 5-10 minutes of roasting. Sprinkle with a little lemon juice, allow to cool to lukewarm and serve sprinkled with parsley.
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