Cheese and Vegetable Stacks
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
890
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 890 cal. | (42 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 27.9 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 164 mg | (173 %) | ||
| Potassium | 957 mg | (24 %) | ||
| Calcium | 1,158 mg | (116 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 33.8 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- 1 cooked Sweet potato (approx. 150 g)
- 1 Zucchini (cut into 1 cm thick diagonal slices)
- 2 Bell pepper (red and yellow, chopped)
- 5 Tbsps olive oil
- 1.333 cups Halloumi cheese (sliced)
- ⅔ cup smoked Bacon (streaky, American)
- 2 Tbsps lemon juice
- 2 sprigs thyme (leaves removed)
Preparation steps
1.
Cut four slices, 1 cm thick, from the middle of the aubergine.
2.
Cut four slices thick from the middle of the sweet potato.
3.
Season the vegetables with salt and fry in 2 tbsp oil in a grill pan on both sides for 4-5 minutes.
4.
Fry the cheese and the bacon in another pan in 1 tbsp oil.
5.
Mix the remaining oil with the lemon juice.
6.
Arrange the vegetables, bacon and cheese into towers on plate and drizzle with the lemon oil. Season with ground black pepper and garnish with fresh thyme leaves.
