How to make roasted vegetables under sponsorship, we offer you in the next article how to prepare roasted vegetable salad in a healthy way. Ingredients to prepare roasted vegetable salad 450 g 2 zucchini, cut into two lengths. 2 medium -sized pumpkin, longitudinal cut. A large onion, cut. 2 red pepper, sliced. 1/2 cup olive oil. 1/4 cup vinegar. 1 tablespoon of mustard. A ground garlic clove. Salt and black pepper as desired. Steps to prepare roasted vegetable salad, warm the oven grill at a medium temperature and add a little oil to the network. Aspersagus, zucchini, onions and peppers arranged the braai network. Roast the vegetables until soft from 10 to 15 minutes. Remove the pieces of vegetables from the grill and cut into small pieces and place them in a suitable dish. Beat olive oil, vinegar, mustard, garlic, salt and black pepper in a suitable bowl. Add the sauce to cut the vegetables, and stir well. Serve roasted vegetable salad, and eat it immediately. Nutrition expert notes eating roasted vegetable salad is full of minerals, vitamins and strong antioxidants that provide many health benefits to the body. Roasted vegetable salad is a healthy option because it is cholesterol -free, and it contains few calories, make sure you eat it if you plan to lose weight. Use mustard as a low -calorie substitute for mayonnaise or other commercial sauces to avoid calories, fats and harmful surplus salts. Roasted vegetable salad and diabetics add more types of vegetables to roasted vegetables to increase the percentage of dietary fiber as it is necessary for digestion and can contribute to reducing the level of sugar in the blood. Roasted vegetable salad and heart patients are recommended to eat the recipe as it can contribute to reducing the risk of blood pressure and cardiovascular disease. Eat leafy vegetables along the salad to obtain potassium, which contributes to reducing sodium. This recipe is recommended because it contains vitamin K, which can contribute to the prevention of the accumulation of calcium on the veins and thus; Prevention of damage. Roasted vegetable salad and pregnant women make sure they eat vegetables, as it is a source of dietary fiber that contributes to improving the health of the digestive system, increasing the level of energy and prevents constipation. The calories and the nutritional values of the roasted vegetable salad for one serving calories 197 Calories Total fat 17.2 grams saturated fat 2.5 grams cholesterol 0 milligram sodium 40 mg total carbohydrate 10.9 grams of dietary fiber 3.5 grams total total total protein of 3.3 g.
Roasted Vegetable -Salad – Web medicine
