Grilled Veggie Baguette

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Grilled Veggie Baguette
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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)
Calorie619 cal.(29 %)
Protein28 g(29 %)
Fat33 g(28 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.7 mg(31 %)
Vitamin K27.4 μg(46 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.7 mg(73 %)
Vitamin B₆0.4 mg(29 %)
Folate110 μg(37 %)
Pantothenic acid0.8 mg(13 %)
Biotin7 μg(16 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C39 mg(41 %)
Potassium804 mg(20 %)
Calcium509 mg(51 %)
Magnesium88 mg(29 %)
Iron3.6 mg(24 %)
Iodine12 μg(6 %)
Zinc4 mg(50 %)
Saturated fatty acids13.2 g
Uric acid73 mg
Cholesterol43 mg
Complete sugar11 g

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)
How healthy are the main ingredients?
Goat cheeseTomatoolive oilBasilgarlic clovethyme

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.

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