Hot Grilled Vegetable Salad
Vitamin C
selenium (Se)
silicon (Si)
potassium (K)
Fiber
manganese (Mn)
Description
Warm salad of roasted vegetables with Adyghe cheese and aromatic tarragon dressing
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Bell pepper (yellow/orange) — 0.2 шт
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Bell pepper (red) — 0.2 шт
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Bell pepper (green) — 0.2 шт
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Zucchini — 0.2 шт
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Eggplants — 0.2 шт
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Tomatoes — 0.5 шт
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Red onion — 0.5 шт
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Adygeysky cheese — 20 г
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Table salt — 1 щепотка
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Olive oil (extra virgin) — 0.25 ст.л.
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Apple cider vinegar — 0.25 ч.л.
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Tarragon — 1 веточка
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Garlic — 1 зубчик
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Granulated sugar — 0.25 ч.л.
- Wash all vegetables. Halve the peppers and remove seeds. Slice eggplant and zucchini into 1 cm rounds. Halve the tomato.
- Preheat a grill or grill pan. Place vegetables on the grate and roast until tender and charred: peppers for 7-8 minutes, zucchini and eggplant for 4-5 minutes per side, tomatoes for 3-4 minutes.
- Place roasted peppers in a bag for 3 minutes, then peel off the skin. Cut all vegetables into large pieces.
- Cut Adyghe cheese into cubes and lightly grill until golden crust forms.
- For the dressing, mix olive oil, apple cider vinegar, sugar, minced garlic and finely chopped tarragon. Season with salt to taste.
- Slice red onion into thin half-rings. Combine all vegetables, add onion and cheese, drizzle with dressing and toss gently. Serve warm.
200
51 kcal / 100 g
kcal
7.9 g
2.0 g / 100 g
Protein
23.0 g
5.8 g / 100 g
Carbohydrates
9.4 g
2.4 g / 100 g
Fats
3.1 g
0.8 g / 100 g
Ash
6.3 g
1.6 g / 100 g
Fiber
88.7%
Water
10.4 g
2.6 g / 100 g
Sugars
0.2 g
0.1 g / 100 g
Starch
0.2 g
0.05 g / 100 g
Omega-3
0.89 g
0.23 g / 100 g
Omega-6
2.9 g
0.7 g / 100 g
SFA
