Grilled Vegetable Salad

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Grilled Vegetable Salad
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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)
Calorie223 cal.(11 %)
Protein8 g(8 %)
Fat11 g(9 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage10.1 g(34 %)
Vitamin A1.3 mg(163 %)
Vitamin D0 μg(0 %)
Vitamin E9.7 mg(81 %)
Vitamin K61.6 μg(103 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.9 mg(33 %)
Vitamin B₆1.1 mg(79 %)
Folate195 μg(65 %)
Pantothenic acid1 mg(17 %)
Biotin15.1 μg(34 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C384 mg(404 %)
Potassium1,131 mg(28 %)
Calcium104 mg(10 %)
Magnesium73 mg(24 %)
Iron4.2 mg(28 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.7 g
Uric acid78 mg
Cholesterol0 mg
Complete sugar17 g

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
How healthy are the main ingredients?
olive oilthymeZucchinigarlic cloveshallotlemon

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.