Roast Zucchini and Pepper Salad
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(0 votes)
Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 kcal | (17 %) | ||
| Protein | 6.49 g | (7 %) | ||
| Fat | 32.9 g | (28 %) | ||
| Carbohydrates | 13.38 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.58 g | (12 %) |
more nutritional values
| Vitamin A | 254.49 mg | (31,811 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 1.22 mg | (10 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 2.88 mg | (24 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 86.31 μg | (29 %) | ||
| Pantothenic acid | 0.89 mg | (15 %) | ||
| Biotin | 0.38 μg | (1 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 112.67 mg | (119 %) | ||
| Potassium | 740.19 mg | (19 %) | ||
| Calcium | 117.77 mg | (12 %) | ||
| Magnesium | 49.88 mg | (17 %) | ||
| Iron | 1.26 mg | (8 %) | ||
| Iodine | 1.94 μg | (1 %) | ||
| Zinc | 1.23 mg | (15 %) | ||
| Saturated fatty acids | 6.55 g | |||
| Cholesterol | 10.63 mg |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
2
- Ingredients
- 2 zucchini (cut into large chunks)
- ¼ cup olive oil
- 2 tablespoons fresh Fresh herbs (chopped)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 cup roasted Red pepper (sliced)
- ¼ cup shallots (diced)
- ¼ cup crumbled Blue cheese
- fresh mint (for garnish)
Preparation steps
1.
Preheat broiler.
2.
Place zucchini chunks on a sheet pan and drizzle with olive. Sprinkle the herbs and season with salt and pepper. Toss well to make sure all zucchini pieces are well coated with the oil and spread out into a single layer. Place under the broiler for about 10-15 minutes.
3.
Transfer zucchini to a large bowl. Add the roasted peppers, shallots and blue cheese; mix gently. Garnish with mint and serve.
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