Marinated Carrot and Zucchini Rolls

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Marinated Carrot and Zucchini Rolls

Marinated carrot and zucchini rolls - Marinated Summer Vegetables

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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 13 min.
Ready in
Calories:
167
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie167 cal.(8 %)
Protein4 g(4 %)
Fat11 g(9 %)
Carbohydrates13 g(9 %)
Sugar added1 g(4 %)
Roughage4.2 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K27.1 μg(45 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.3 mg(21 %)
Folate38 μg(13 %)
Pantothenic acid0.4 mg(7 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C48 mg(51 %)
Potassium511 mg(13 %)
Calcium73 mg(7 %)
Magnesium37 mg(12 %)
Iron2.1 mg(14 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.6 g
Uric acid49 mg
Cholesterol0 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
2 large carrots
2 Zucchini
salt
freshly ground peppers
4 Tbsps olive oil
1 organic Orange
2 fresh garlic cloves
1 handful mint
1 tsp honey
2 Tbsps white balsamic vinegar
How healthy are the main ingredients?
olive oilminthoneycarrotZucchinisalt

Preparation steps

1.

Peel carrot. Rinse the summer squash. Trim and cut both lengthwise into 2-3 mm (approximately 1/8-inch) thin slices. Blanch the carrots for about 2 minutes in salted water, then blanch summer squash for about 1 minute. Rinse both under cold water, then pat dry. Reserve blanching water.

2.

Laying 2 carrot and 2 summer squash slices alternately stacked, season with salt and pepper and roll. Secure with toothpicks. Sprinkle the rolls with 2 tablespoons oil and grill on the preheated grill (or in a grill pan) for about 5 minutes.

3.

Meanwhile, rinse the orange in hot water and pat dry. Finely grate the peel and squeeze the juice. Peel garlic and chop finely. Rinse the mint, shake dry, pluck off the leaves and cut into strips. Mix together the garlic, mint, orange juice and zest with honey, 1-2 tablespoons reserved blanching water, vinegar and remaining oil. Season with salt and pepper.

4.

Remove the rolls from the grill and place in a bowl with the marinade. Allow to cool in the marinade at least 30 minutes before serving.

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