Ingredients For Cooking Magazines:Mediterranean Vegetable Salad With Mint Yogurt Dressing Recipe
2 Small eggplants, quartered, lengthwise, and cut into smaller strips if desired
2 Medium red onions, peeled, quartered lengthwise
3 Red bell peppers, quartered
3 Zucchini, quartered lengthwise and cut into smaller strips if desired
5 tablespoon Olive oil
0.75 teaspoon Kosher salt
0.5 teaspoon Each black pepper
0.5 teaspoon Red pepper flakes
0.25 cup Pine nuts, toasted
The dressing
4 tablespoon Plain yogurt
2 tablespoon Finely chopped fresh mint, plus extra leaves for garnish
1.5 tablespoon Lemon juice
1 teaspoon Cumin
Nutrition value
535
calories per serving
29 g Fat18 g Protein47 g Carbs37 g FiberOther
Current Totals
29 g Fat
18 g Protein
47 g Carbs
37 g Fiber
MacroNutrients
Carbs
47 g
Protein
18 g
Fiber
37 g
Fats
Fat
29 g
Vitamins & Minerals
Calcium
158 mg
Iron
8 mg
Vitamin A
1754 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
93 mcg
Vitamin B12
0 mcg
Vitamin C
13 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
309 mg
Manganese
3 mg
Phosphorus
416 mg
Selenium
24 mcg
Zinc
3 mg
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