Roast Zucchini and Pepper Salad

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Roast Zucchini and Pepper Salad
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Health Score:
Health Score
7,5 / 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)
Calorie356 kcal(17 %)
Protein6.49 g(7 %)
Fat32.9 g(28 %)
Carbohydrates13.38 g(9 %)
Sugar added0 g(0 %)
Roughage3.58 g(12 %)
Vitamin A254.49 mg(31,811 %)
Vitamin D0.07 μg(0 %)
Vitamin E1.22 mg(10 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.88 mg(24 %)
Vitamin B₆0.59 mg(42 %)
Folate86.31 μg(29 %)
Pantothenic acid0.89 mg(15 %)
Biotin0.38 μg(1 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C112.67 mg(119 %)
Potassium740.19 mg(19 %)
Calcium117.77 mg(12 %)
Magnesium49.88 mg(17 %)
Iron1.26 mg(8 %)
Iodine1.94 μg(1 %)
Zinc1.23 mg(15 %)
Saturated fatty acids6.55 g
Cholesterol10.63 mg
Author of this recipe:

Ingredients

for
2
Ingredients
2
zucchini (cut into large chunks)
¼ cup
2 tablespoons
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)
How healthy are the main ingredients?
zucchinishallotmint

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.