Grilled Tomatoes with Mozzarella
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
167
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 205 mg | (5 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Cherry tomatoes
- 4 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
- salt
- freshly ground peppers
- 1 handful Arugula
- 200 grams Mozzarella
- 1 dried red chili pepper
- 1 tsp sugar
Preparation steps
1.
Preheat the oven broiler.
2.
Remove tomatoes from the vine, rinse and drain. Cover a baking dish with 1 tablespoon oil and add tomatoes. Mix 1 tablespoon oil in a bowl with vinegar and season with salt and pepper. Pour oil and vinegar mixture over tomatoes. Bake tomatoes for about 10 minutes under the preheated oven broiler, watching carefully, until soft.
3.
In the meantime, rinse arugula and spin dry. Cut mozzarella into thick slices. crush chile pepper in a mortar and mix with sugar.
4.
Arrange mozzarella slices on plates and cover with arugula. Let tomatoes cool briefly, place on top of arugula and drizzle with remaining oil and roasting liquids. Season to taste and serve with chile sugar.
