Filled Vegetable Roulades
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
242
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 medium Eggplant
- 2 medium Zucchini
- ½ cup low-fat cream cheese
- 2 Vine Tomatoes (seeded and sliced)
- ⅓ cup preserved sun-dried tomatoes (drained)
- 1 ½ Tbsps Avocado oil
- 2 Tbsps Pine nuts
- Basil
- salt
- freshly ground Black pepper
Preparation steps
1.
Preheat a griddle pan over a moderate heat until hot. Preheat the grill to hot at the same time.
2.
Slice the aubergine and courgette on a mandolin into 1 cm | 0.5" thick long slices. Lay the aubergine slices flat and spread their tops with cream cheese.
3.
Lay the courgette slices on top and follow with vine tomato and then sun-dried tomato before seasoning. Roll up the vegetables tightly and secure with toothpicks.
4.
Brush the griddle pan with a tablespoon of oil. Drizzle the remaining oil over the rolls and place them on their sides in the pan.
5.
Sear for 4 - 5 minutes, turning occasionally, and then move to the grill to finish for a further 2 - 3 minutes until lightly charred and tender.
6.
Serve the rolls with pine nuts and basil leaves as a garnish.
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