Vegetable Salad with Feta

4.666665
Average: 4.7 (3 votes)
(3 votes)
Vegetable Salad with Feta
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Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
382
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie382 cal.(18 %)
Protein13.24 g(14 %)
Fat25.48 g(22 %)
Carbohydrates29.07 g(19 %)
Sugar added0 g(0 %)
Roughage5.86 g(20 %)
Vitamin A85.66 mg(10,708 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.63 mg(5 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.59 mg(54 %)
Niacin4.11 mg(34 %)
Vitamin B₆0.59 mg(42 %)
Folate83.93 μg(28 %)
Pantothenic acid1.17 mg(20 %)
Biotin3.83 μg(9 %)
Vitamin B₁₂0.84 μg(28 %)
Vitamin C28.13 mg(30 %)
Potassium725.67 mg(18 %)
Calcium310.66 mg(31 %)
Magnesium54.97 mg(18 %)
Iron1.92 mg(13 %)
Iodine1.5 μg(1 %)
Zinc2.12 mg(27 %)
Saturated fatty acids9.52 g
Cholesterol44.5 mg

Ingredients

for
4
Ingredients
1 garlic clove
60 milliliters olive oil
1 Tbsp lemon juice
salt
peppers
200 grams Feta
1 Eggplant
salt
2 Zucchini
2 red yellow onion
200 grams green Beans
2 Tbsps white balsamic vinegar
How healthy are the main ingredients?
Fetagarlic cloveolive oilsaltEggplantZucchini

Preparation steps

1.

Peel and press the garlic. Mix the lemon juice, olive oil and garlic. Season with salt and pepper. Drain the feta and crumble.

2.

Rinse and cut the eggplant into 1 cm thick slices. Sprinkle with salt and water and set aside. Rinse and diagonally cut the zucchini. Peel the onions and cut into wedges.

3.

Heat the grill. Rinse the eggplant and pat dry. Cook the vegetables on the grill for 10 minutes, turning occasionally. Season both sides with salt and pepper.

4.

Rinse the beans and blanch in salt water for 8 minutes until al dente. Rinse with cold water and drain.

5.

Mix the grilled vegetables and beans. Drizzle with the balsamic vinegar.

6.

Distribute the feta on the salad. 

7.

Serve with grilled baguette slices.

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