Mediterranean Vegetable Salad
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
159
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 38 μg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 213 mg | (224 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 red Bell pepper
- 2 Zucchini
- 3 Tomatoes
- 2 Tbsps Caper
- green Olives ((as desired, pitted and halved)
- olive oil (cold pressed, good quality)
- 3 handfuls fresh Basil
- 1 finely chopped garlic clove
- salt
- freshly ground peppers
Preparation steps
1.
Place the bell peppers in a hot oven. When their skins begin to bubble, remove and peel them. Cut in half, remove the seeds and ribs and cut into thick strips.
Rinse and blanch the tomatoes, peel and halve them, remove the seeds and cut into wedges. Drain the capers and halve them. Rinse the zucchini and cut into thin slices. Rinse the basil leaves and shake dry.
2.
In a large bowl, combine the bell peppers, tomatoes, zucchini, basil leaves, capers, garlic, olives and 5 tablespoons of olive oil (do not be frugal with the oil, because it is the main flavor component). Mix everything together well and season with salt and pepper.
Transfer to small bowls and serve as an appetizer and with crusty white bread if desired.
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