Grilled Vegetable Paninis
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
306
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 163 mg | (16 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the zucchini, trim and cut into thick slices. Rinse the eggplant, trim, cut in half and cut into slices. Brush the vegetable slices with olive oil, season with salt and pepper and grill for about 5 minutes per side.
2.
Meanwhile, rinse the tomatoes, cut into quarters, remove the seeds and dice. Thinly slice the mozzarella.
3.
Cut the flatbread in half horizontally. Spread the pesto over 1 piece of bread and then top with the vegetables and mozzarella. Sandwich together with the remaining piece of bread.
4.
Cut into quarters to serve.
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