Marinated Carrot and Zucchini Rolls
Marinated carrot and zucchini rolls - Marinated Summer Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 511 mg | (13 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Preparation steps
Peel carrot. Rinse the summer squash. Trim and cut both lengthwise into 2-3 mm (approximately 1/8-inch) thin slices. Blanch the carrots for about 2 minutes in salted water, then blanch summer squash for about 1 minute. Rinse both under cold water, then pat dry. Reserve blanching water.
Laying 2 carrot and 2 summer squash slices alternately stacked, season with salt and pepper and roll. Secure with toothpicks. Sprinkle the rolls with 2 tablespoons oil and grill on the preheated grill (or in a grill pan) for about 5 minutes.
Meanwhile, rinse the orange in hot water and pat dry. Finely grate the peel and squeeze the juice. Peel garlic and chop finely. Rinse the mint, shake dry, pluck off the leaves and cut into strips. Mix together the garlic, mint, orange juice and zest with honey, 1-2 tablespoons reserved blanching water, vinegar and remaining oil. Season with salt and pepper.
Remove the rolls from the grill and place in a bowl with the marinade. Allow to cool in the marinade at least 30 minutes before serving.
