Barbecued Vegetable Salad Recipe
Recipe By Kitchen Nine
4.8
17 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Barbecued Vegetable Salad Recipe
- 0.17 centimeter 2 small eggplants, cut into slices
- 0.17 centimeter 1 large fennel bulb, trimmed and cut into slices lengthwise
- 0.33 Red capsicums, quartered, seeds and membranes removed
- 0.08 centimeter 4 zucchini, cut lengthwise into slices
- 0.33 Large red onions, cut into 8 wedges each
- 1 Green onions, trimmed
- 2 part Asparagus, woody bottom snapped off
- As required Handful basil leaves, shredded
- 0.17 Grated zest orange
- 0.17 tablespoon Drained Capers
- 1/25 cup Red wine vinegar
- 1/2 Large cloves garlic, finely chopped
- 0.17 teaspoon Dried oregano
- 0.17 teaspoon Ground Cumin
- 0.17 teaspoon Powdered mustard
- 0.17 teaspoon Chilli Flakes
- 0.08 cup Extra virgin olive oil
Nutrition
value
value
350
calories per serving
22 g Fat8 g Protein31 g Carbs7 g FiberOther
Current Totals
- Fat22g
- Protein8g
- Carbs31g
- Fiber7g
MacroNutrients
- Carbs31g
- Protein8g
- Fiber7g
Fats
- Fat22g
Vitamins & Minerals
- Calcium113mg
- Iron6mg
- Vitamin A94mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9159mcg
- Vitamin B120mcg
- Vitamin C33mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium68mg
- Manganese2mg
- Phosphorus183mg
- Selenium7mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine