Thinly Sliced Vegetable Appetizer

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Average: 5 (1 vote)
(1 vote)
Thinly Sliced Vegetable Appetizer
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
177
calories
Calories

Healthy, because

Even smarter

Nutritional values

These vegetables are packed with vitamins, minerals, and fiber, and make for a light summer appetizer that is both tasty and great for your health. 

Drizzle some pesto sauce on these for even more flavor! 

1 serving contains
(Percentage of daily recommendation)
Calorie177 kcal(8 %)
Protein2.21 g(2 %)
Fat14.37 g(12 %)
Carbohydrates11.92 g(8 %)
Sugar added0 g(0 %)
Roughage2.71 g(9 %)
Vitamin A1,046 mg(130,750 %)
Vitamin D0 μg(0 %)
Vitamin E0.14 mg(1 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.72 mg(6 %)
Vitamin B₆0.17 mg(12 %)
Folate27.68 μg(9 %)
Pantothenic acid0.22 mg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C23.39 mg(25 %)
Potassium291.3 mg(7 %)
Calcium43.91 mg(4 %)
Magnesium22.54 mg(8 %)
Iron0.66 mg(4 %)
Zinc0.37 mg(5 %)
Saturated fatty acids1.78 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
zucchinicarrotmintsalt

Ingredients

for
4
Ingredients
2
3
1
chopped Garlic clove
1 bunch
2 tablespoons
2 tablespoons
3 tablespoons
1 tablespoon
freshly ground peppers

Preparation steps

1.
Wash and trim the zucchini and slice thinly at an angle.
2.
Peel and thinly slice the carrots, also at an angle, using a mandolin vegetable slicer if available.
3.
Heat the sunflower oil and sauté the carrots and zucchini until golden brown. Add the garlic at the end and drain on kitchen paper.
4.
Put the vegetables into a bowl with the olive oil, balsamic vinegar and capers and mix. Chop the mint (reserving a few leaves to garnish) and add to the vegetables.
5.
Season with salt and pepper, add lemon juice to taste and leave to marinate for at least 3 hours. Check the seasoning before serving.