Grilled Vegetable Salad
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 61.6 μg | (103 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 384 mg | (404 %) | ||
| Potassium | 1,131 mg | (28 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 250 grams Baby carrot
- 6 Bell pepper (red, yellow and green)
- 12 fresh garlic cloves
- 4 shallots
- 1 handful thyme
- ½ organic lemon (zest and juice)
- 4 Tbsps olive oil
- Sea salt
- freshly ground peppers
Preparation steps
1.
Rinse and trim the zucchini and cut diagonally into slices. Rinse and peel the carrots and halve lengthwise. Rinse the peppers, halve, remove seeds and ribs and cut into wide strips. Separate the garlic cloves. Peel the shallots and cut into wedges.
2.
Rinse the thyme, shake dry, set aside a little for garnish and pluck off the rest. Place the thyme in a large bowl and mix with the lemon zest, juice and the oil and season with sea salt and pepper. Add the vegetables and toss to coat. Cook on a hot grill (on an aluminum grill pan, if necessary) for about 10 minutes, turning occasionally. Serve garnished with thyme sprigs.
