Colorful Bruschetta
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
1711
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,711 cal. | (81 %) | ||
| Protein | 57 g | (58 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 332 g | (221 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 24.2 g | (81 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 20 μg | (33 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,270 mg | (32 %) | ||
| Calcium | 417 mg | (42 %) | ||
| Magnesium | 182 mg | (61 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 2 carrots
- 1 small onion
- 1 garlic clove
- 1 yellow Bell pepper
- 1 Beefsteak tomato
- 1 small yellow Zucchini
- 4 sprigs Basil
- 4 Tbsps olive oil
- Sea salt
- peppers
- 8 white bread
Preparation steps
1.
Peel and finely dice the carrot, onion, and garlic. Rinse and halve the peppers. Remove the seeds and finely dice. Blanch the tomato in boiling salted water, then remove. Peel, halve, remove the seeds, and finely dice the tomato. Rinse and chiffonade the basil. Heat the oil in a pan, then sauté everything but the basil. Cook for 3-5 minutes over low heat. Season to taste with salt and pepper, and drain the liquid from the mixture.
2.
Toast the bread in a toaster or under the broiler until golden brown. Mix the basil into the vegetable mixture. Top the bread with the vegetables, and serve on plates.
