Ingredients
- Pepper Sweet — 145 g
- Cherry tomato — 100 g
- Corn — 50 g
- Zucchini — 150 g
- Lettuce — 20 g
- Arugula — 10 g
- Cheese — 20 g
- Quail egg — 4 pcs
- Dijon Mustard — 10 g
- Lemon juice — 10 ml
- Extra virgin olive oil — 10 g
Method
- Begin by boiling the eggs for 10-12 minutes, or until cooked to your liking. Once boiled, remove from heat and let cool. Once cooled, peel and cut them in half.
- Preheat your grill or oven to medium-high heat. If using the oven, line a baking sheet with parchment paper.
- Slice the zucchini into rings and the red pepper into strips. Brush with olive oil and season with salt and pepper. Grill or bake until tender and lightly browned, about 10-12 minutes.
- Once the vegetables are done cooking, assemble your salad. Start by placing a bed of fresh greens on a plate. Add the grilled vegetables on top.
- Cut the goat cheese into thin slices and place them on top of the grilled vegetables.
- Add the boiled eggs, cut in half, to the plate.
- In a small bowl, whisk together the lemon juice, Dijon mustard, and olive oil until well combined. Drizzle the dressing over the salad.
- Serve and enjoy your grilled vegetable salad with boiled eggs and goat cheese!
- Note: You can adjust the seasoning and ingredient quantities to your liking. You can also substitute the goat cheese for your preferred cheese.
Calories & macros
- Energy
- 90.9 kcal in 100 grams
- Protein
- 4
- Fat
- 5.9
- Carbohydrate
- 5.3
