Vegetable Warm Salad

Name: Vegetable Warm Salad
Yield: 434 g
Ingredients: Raw Eggplant 65 g; Zucchini (raw) 175 g; Raw Carrot 80 g; Onion 107 g; Salt 2 dash (1/3 tsp); Olive Oil 5 spoon

Difficulty EASY 181 kcal

#warm salad #vegetable salad #healthy food #easy recipe #diet #brunch #stir-fried salad #vegan dish #olive oil #home-cooked meal

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Ingredients

Main ingredients

Raw Eggplant 65 g
Zucchini (raw) 175 g
Raw Carrot 80 g
Onion 107 g

Seasonings/Sauce

Salt 2 dash (1/3 tsp)
Olive Oil 5 spoon

Nutrition summary

Carbohydrates 35.02 g 68%

Protein 4.63 g 9%

Fat 5.38 g 23%

Serving size 434g

Cooking steps

1

Wash the vegetables thoroughly and cut them into bite-sized pieces.
2

Drizzle olive oil into a salad pan and heat over low heat.
3

Add the prepared vegetables (such as broccoli, carrots, onions, etc.) to the pan and sauté for 2-3 minutes.
4

Season with salt and pepper.
5

Transfer to a plate and drizzle with balsamic dressing to finish.

Vegetable Warm Salad

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