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Kymberly
Salad of marinated zucchini and roasted peppers
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Ingredients
Directions
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Beat the balsamic vinegar with the honey, oregano and olive oil to a smooth dressing. Season with salt and freshly ground pepper.
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Cut the courgettes in the length and scrape ribbons with a cheese slicer. If necessary, cut the ribbons again to make them shorter.
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Scoop the dressing through the zucchini and leave covered for half an hour.
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Rinse the peppers with cold water and drain well. Cut them into thin strips.
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Scrape the zucchini, peppers, olives and feta and season the salad with the oregano, freshly ground pepper and salt. Serve in a nice flat dish.
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Nutrition
170Calories
Sodium0% DV0g
Fat23% DV15g
Protein8% DV4g
Carbs2% DV5g
Fiber0% DV0g
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