Grilled Vegetable Sandwich
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 18 min.
Ready in
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 579 mg | (14 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 Zucchini (cut crosswise into 1/2-inch rounds)
- 1 small Red onion (cut into rings)
- 1 red Bell pepper (rinsed; seeded and cut into thick strips)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 slices italian Bread (thick)
- 1 Tbsp Pesto (divided)
- Parmesan (grated)
Preparation steps
1.
Heat grill pan over medium-high heat. Brush olive oil over the vegetables and season with salt and pepper. Grill the vegetables until they are tender, or about 3 to 4 minutes per side.
2.
Layer grilled vegetables on top of sliced bread or roll. Top with a spoonful of pesto and sprinkle with Parmesan cheese, check seasoning. Serve.
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