{'text': "Roast zucchini salad is a delightful and healthy dish perfect for any meal. This recipe combines the earthy flavors of roasted zucchini with the sweetness of red onions and the freshness of parsley, all brought together with a tangy vinaigrette. It's simple to make and sure to impress your family and friends."}
- Ensure that the zucchini and red onions are evenly cut to promote uniform roasting.
- For added flavor, consider adding a few cloves of garlic when roasting the vegetables.
- You can serve the salad warm or at room temperature; both ways are delicious.
- If you prefer a bit of crunch, toss in some toasted pine nuts or sunflower seeds just before serving.
- Feel free to experiment with other fresh herbs like basil, cilantro, or mint to change the flavor profile.
{'text': 'Voila! Your roast zucchini salad is ready to be served. This vibrant and flavorful dish is perfect as a side or a light main course. Enjoy the medley of roasted vegetables and the bright, fresh dressing. Bon appétit!'}
Nutrition Facts | |
---|---|
Serving Size | 220 grams |
Energy | |
Calories 55kcal | 3% |
Protein | |
Protein 2.61g | 2% |
Carbohydrates | |
Carbohydrates 11g | 3% |
Fiber 3.00g | 8% |
Sugar 7g | 7% |
Fat | |
Fat 5g | 6% |
Saturated 0.79g | 3% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 60ug | 6% |
Choline 18mg | 3% |
Vitamin B1 0.10mg | 8% |
Vitamin B2 0.17mg | 13% |
Vitamin B3 0.87mg | 5% |
Vitamin B6 0.32mg | 19% |
Vitamin B9 60ug | 15% |
Vitamin B12 0.00ug | 0% |
Vitamin C 44mg | 49% |
Vitamin E 0.27mg | 2% |
Vitamin K 170ug | 142% |
Minerals | |
Calcium, Ca 45mg | 4% |
Copper, Cu 0.13mg | 14% |
Iron, Fe 1.31mg | 12% |
Magnesium, Mg 40mg | 9% |
Phosphorus, P 81mg | 7% |
Potassium, K 560mg | 16% |
Selenium, Se 0.58ug | 1% |
Sodium, Na 18mg | 1% |
Zinc, Zn 0.68mg | 6% |
Water | |
Water 200g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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