Seasonal Kitchen

Warm Summer Vegetable Salad

4.666665
Average: 4.7 (3 votes)
(3 votes)
Warm Summer Vegetable Salad
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Health Score:
9,7 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
267
calories
Calories

Healthy, because

Even smarter

Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

If you like, sprinkle the vegetables with a handful of feta cubes shortly before the end of the baking time. Greek cheese made from sheep's or goat's milk not only adds extra flavour, but also contains plenty of protein and the mineral calcium, which strengthens bones and teeth.

1 serving contains
(Percentage of daily recommendation)
Calorie267 kcal(13 %)
Protein9 g(9 %)
Fat12 g(10 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage13.7 g(46 %)
Vitamin A1.1 mg(138 %)
Vitamin D0 μg(0 %)
Vitamin E10.2 mg(85 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.7 mg(64 %)
Vitamin B₆1.5 mg(107 %)
Folate228 μg(76 %)
Pantothenic acid1.4 mg(23 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C409 mg(431 %)
Potassium1,425 mg(36 %)
Calcium112 mg(11 %)
Magnesium93 mg(31 %)
Iron4.2 mg(28 %)
Iodine8 μg(4 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.9 g
Uric acid105 mg
Cholesterol0 mg

Ingredients

for
4
Ingredients
1
2
9 ounces
9 ounces
10
small Hungarian wax peppers mixed (red, green)
1
3 tablespoons
3 tablespoons
1 handful
Oregano (with flowers)
4 tablespoons
coarse Sea salt

Preparation steps

1.

Line baking pan with parchment paper. 

2.

Rinse and dry eggplant and zucchini, cut lengthwise into narrow strips. Season eggplant slices with salt. Rinse both types of tomatoes and pat dry. Rinse and halve peppers, remove seeds and ribs. Rinse eggplant and pat dry.

Combine all vegetables. Peel garlic and squeeze into vegetables. Add 3 tablespoons of oil and lemon juice to the vegetables and season with salt and pepper. Spread on baking sheet and roast in preheated oven at 400°F for about 25 minutes.

3.

Rinse oregano, shake dry and pluck off leaves and flowers. Whisk with vinegar and remaining oil.

4.

Arrange vegetable salad on plates and drizzle with the dressing. Season with sea salt and pepper and serve.