Roasted Vegetable Salad with Feta Cheese

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(2 votes)
Roasted Vegetable Salad with Feta Cheese
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
304
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie304 cal.(14 %)
Protein14 g(14 %)
Fat19 g(16 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage11.9 g(40 %)
Vitamin A0.5 mg(63 %)
Vitamin D0.5 μg(3 %)
Vitamin E7.9 mg(66 %)
Vitamin K74.5 μg(124 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.9 mg(64 %)
Folate265 μg(88 %)
Pantothenic acid2.2 mg(37 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C269 mg(283 %)
Potassium1,441 mg(36 %)
Calcium207 mg(21 %)
Magnesium75 mg(25 %)
Iron3.2 mg(21 %)
Iodine44 μg(22 %)
Zinc1.6 mg(20 %)
Saturated fatty acids8.1 g
Uric acid143 mg
Cholesterol29 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
4 ozs button Mushroom
2 Eggplant
2 yellow Bell pepper
2 red Bell pepper
18 ozs Pumpkin
8 ozs Celery root
2 garlic cloves
Sea salt
freshly ground peppers
lemon juice
olive oil
6 ozs Feta
2 Tbsps chopped parsley
How healthy are the main ingredients?
PumpkinFetaparsleyEggplantgarlic cloveolive oil

Preparation steps

1.

Preheat the oven to 350°F. 

2.

Clean the mushrooms. Rinse, trim and chop the eggplant. Rinse and halve the peppers. Remove the seeds and membranes, and finely dice. Peel, trim, and finely dice the pumpkin and celery. Peel and thinly slice the garlic.

Mix all the prepared vegetables and transfer to an ovenproof baking dish or a baking sheet. Drizzle with olive oil and season to taste with salt and pepper. Roast in the oven for 40 minutes, turning occasionally. Remove from the oven, drizzle with lemon juice, and season with salt and pepper. Crumble the feta over the vegetables, sprinkle with the parsley, and serve.

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