Description
Experience a culinary journey that marries flavor and health with this vibrant pink salt recipe. Bursting with fresh vegetables and zesty lemon, this dish transforms meal prep into an exciting adventure. Perfect for a weeknight dinner or special gatherings, it’s designed to impress without the guilt. Indulge in every bite while nourishing your body and creating cherished memories around the table.
Ingredients
Scale
- 1 tsp Pink Himalayan Salt
- 2 tbsp Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- 1 cup Bell Peppers, chopped
- 1 cup Zucchini, chopped
- 1 cup Asparagus, chopped
- Fresh Herbs (Parsley or Basil) for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Wash and chop bell peppers, zucchini, and asparagus into bite-sized pieces.
- In a bowl, combine olive oil, lemon juice, and pink salt; mix well.
- Add chopped vegetables to the marinade and toss until evenly coated.
- Line a baking tray with parchment paper and spread marinated veggies evenly.
- Bake for 20-25 minutes until golden brown and caramelized.
- Garnish with fresh herbs before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 4g
- Sodium: 460mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg