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Marinated Provençal Salad

Marinated Provençal Salad Recipe
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 4 medium organic red bell peppers, quartered lengthwise
  • 1 whole organic eggplant, sliced lengthwise
  • ¼ c. fresh basil, minced
  • ¼ c. fresh herbs (parlsey, oregano, thyme)
  • 3 cloves organic garlic, pressed
  • 4 Tbsp. organic balsamic vinegar
  • ¼ c. Nicoise olives
  • 6 medium organic tomatoes, thinly sliced
  • 4 medium organic zucchini squash, thinly sliced lengthwise
  • 2 Tbsp. organic extra virgin olive oil
Instructions
  1. Preheat broiler. Place peppers skin side up on baking sheet. Broil until skin blackens, set aside to cool.
  2. Arrange zucchini on sheet, brush with oil. Broil 4 minutes each side. Repeat with eggplant, keeping veggies separate.
  3. Peel and thinly slice cooled peppers.
  4. Mix all herbs and garlic in bowl.
  5. Alternate layers of zucchini, pepper strips, and eggplant, drizzling with oil & vinegar, and herb mixture after each layer.
  6. Arrange tomato slices over roasted vegetables. Chill.
  7. Drizzle with remaining oil and vinegar, top with herbs and olives and serve.
 

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Nutrient Information Per Batch

899.91 kcal Calories, 368.69 mg Calcium, 132.21 g Carbohydrate, 0 mg Cholesterol, 37.14 g Total Fat, 47.96 g Fiber, 11.09 mg Iron, 370.91 mg Magnesium 6279.43 mg Potassium, 28.03 g Protein,5.3 mcg Selenium, 462.87 mg Sodium, 75.65 g Sugars, 6.03 mg Zinc, 5.18g Saturated fat, 0 trans Fat, 23.56 g Monounsaturated fats, 5.27 g Polyunsaturated fats, 24483 IU Vitamin A, 4.28 mg Vitamin B6, 0 mcg Vitamin B12, 871.05 mg Vitamin C, 0 IU Vitamin D, 18.83 Vitamin E, 422.88 mcg Vitamin K, 704.73 mcg Folate,1.15 mg Vitamin B1(Thiamin),16.75 mg Vitamin B3(Niacin),1.89 mg Vitamin B2(Riboflavin), 18988.7 mcg Lycopene, 19155.9 mcg Lutein and Zeaxanthin, 0.84 g ALA, 0 g EPA, 0 gDHA,774.8 mg Phosphorous, 4.45 mg Manganese, 840.58 mcg Alpha carotene, 13098.8 mcg Beta carotene, 2338.18 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid

Preferences:

  • No Fish
  • No Red Meat
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Dairy
  • No Poultry
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus
  • No Corn
  • No Yeast
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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