Grilled Vegetable and Potato Salad
| Heart-friendly Recipe | X |
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This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 150 mg
Sodium:
No more than 250 mg
Carbohydrates:
No more than 80g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
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| Low-Sodium Recipe | X |
|---|
This recipe contains:
Sodium:
No more than 200 mg
|
| Diabetes-friendly Recipe | X |
|---|
This recipe contains:
Fat:
No more than 15g
Saturated Fat:
No more than 5g
Cholesterol:
No more than 300 mg
Sodium:
No more than 1000 mg
Carbohydrates:
No more than 50g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
|---|
This recipe contains:
Carbohydrates:
No more than 45g
Total Sugars:
No more than 25g total sugars; limit to 35g in desserts
|
| High-Fibre Recipe | X |
|---|
This recipe contains:
Fibre:
At least 3g
|
| Quick and Easy Recipe | X |
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This recipe requires 30 minutes or less for complete preparation.
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| Dairy-Free Recipe | X |
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This recipe contains no milk or milk products, no casein or whey.
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| Gluten-Free Recipe | X |
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This recipe contains no gluten containing ingredients or products.
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Serves: 4 person(s)
Preparation Time: 15 mins
Cooking Time: 10 mins
A warm salad dressed with a vinaigrette marinade.
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Ingredients:
1 small zucchini, sliced
1 red capsicum, cut into squares
3 baby eggplants, sliced
3 Mondial potatoes, par-boiled and sliced
1 small red onion, sliced
1 lemon, juiced
1 clove garlic, crushed (for marinade)
1 freshly ground black pepper (for marinade)
2 Tbsp chopped fresh parsley (for marinade)
3 Tbsp olive oil (for marinade)
Directions:Combine marinade ingredients in a jar. Shake well to mix. Place vegetables in a large bowl. Add marinade and toss to coat.
Preheat a non-stick frying pan and spray with a little oil. Drain marinade from vegetables. Add to hot pan. Sauté until tender.
Place on a large serving platter. Drizzle with leftover marinade and lemon juice. Serve immediately.
Author:
Fresh Finesse
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