Ciabatta with Cheese and Grilled Vegetables
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
280
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- salt
- 1 Zucchini
- 200 grams Cherry tomatoes
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- 1 Tbsp lemon juice
- salt
- peppers
- 1 Ciabatta (300 grams)
- 30 grams pecorino romano
- Basil (for garnish)
Preparation steps
1.
Cut eggplant into thick slices, about 1/2 cm (approximately 1/4 inch). Season with salt and set aside to draw out water. Rinse zucchini, trim, and slice lengthwise into slices. Rinse and halve the tomatoes. Peel the onion and garlic. Cut onion in half and cut into thin rings. Rinse the eggplant.
2.
Whisk oil with lemon juice and press in the garlic clove. Season with salt and pepper. Mix vegetables with the marinade.
3.
Heat grill and cook vegetables about 10 minutes. Meanwhile, cut the ciabatta into 4 pieces and split top and bottom halves.
4.
Arrange the grilled vegetables on ciabatta, top with shaved pecorino cheese and garnish with basil.
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