Warm Summer Vegetable Salad
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.
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.7 g | (46 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 38.7 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 409 mg | (431 %) | ||
| Potassium | 1,425 mg | (36 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 1 Eggplant
- 2 Zucchini
- salt
- 9 ozs Red Cherry tomatoes
- 9 ozs yellow Cherry tomatoes
- 10 small Hungarian wax peppers mixed (red, green)
- 1 garlic clove
- 3 Tbsps olive oil
- 3 Tbsps lemon juice
- peppers
- 1 handful oregano (with flowers)
- 4 Tbsps balsamic vinegar
- coarse Sea salt
Preparation steps
Line baking pan with parchment paper.
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.
Rinse oregano, shake dry and pluck off leaves and flowers. Whisk with vinegar and remaining oil.
Arrange vegetable salad on plates and drizzle with the dressing. Season with sea salt and pepper and serve.
