Roasted Vegetable Salad with Feta Cheese
(2 votes)
(2 votes)
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)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.9 g | (40 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 74.5 μg | (124 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 265 μg | (88 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 269 mg | (283 %) | ||
| Potassium | 1,441 mg | (36 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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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