Grilled Veggie Baguette
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
619
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 804 mg | (20 %) | ||
| Calcium | 509 mg | (51 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup good-quality olive oil
- 2 cloves garlic cloves (peeled and minced)
- ¼ cup fresh, chopped Basil (plus extra sprigs for garnish)
- 1 Tbsp chopped, fresh thyme
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Zucchini (rinsed; trimmed; sliced lengthwise into 1/4-inch-thick pieces)
- 2 Japanese Eggplant (rinsed)
- 1 medium onion (peeled and sliced)
- 1 cup cherry Tomatoes (rinsed and halved)
- 1 Baguette (sliced in 1/2 lengthwise)
- 1 cup Goat cheese (at room temperature)
Preparation steps
1.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2.
In a small bowl, mix together the olive oil, garlic, basil, thyme, salt, and pepper. Place 2 tablespoons of the herb mixture in a medium bowl. Add the zucchini, eggplant, sliced onion and cherry tomatoes; gently toss until coated. Place the vegetables on the grill pan or preheated grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the remaining olive oil mixture on the baguette halves. Next spread the goat cheese over the olive oil mixture. Arrange the grilled vegetables on the bottom half of the baguette. Top with fresh basil sprigs. Place the top half of the baguette over the filling.
3.
Using a sharp knife, cut the baguette into 2 to 4 sandwiches. Serve immediately wrapped in parchment paper.
