Smarter Home Cooking
Grilled Veggie Open Faced Sandwich
(1 vote)
(1 vote)
Grilled veggie open faced sandwich - Easy and full of flavor
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Calories:
660
calories
Calories
Healthy, because
Even smarter
Nutritional values
This sandwich is packed with antioxidants and fiber from the mix of vegetables as well as protein and calcium from the mozzarella.
If you want to add a bit more fiber to this sandwich, replace the ciabatta with whole grain bread.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 86.8 μg | (145 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 800 mg | (20 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Zucchini (halved lengthways and sliced)
- 2 Bell pepper (red and yellow, finely sliced)
- 2 Red onions (cut into wedges)
- 3 Tbsps olive oil
- 4 Ciabatta
- 1 Lettuce (torn into bite-sized pieces)
- 2 Tbsps Caper
- 1 tsp lemon juice
- 1 cup fresh Mozzarella (drained and torn into pieces)
- 1 sprig Basil (leaves )
Preparation steps
1.
Mix the zucchini, peppers, and onion with 2 Tbsp oil and season with salt and ground black pepper. Cook on the barbecue (using a foil tray) or on a grill pan for 6-8 minutes.
2.
Cut the bread in half horizontally and brush the cut surfaces with the remaining oil. Toast on the barbecue until golden.
3.
Take the vegetables off the grill and, in a bowl, mix with the lettuce, capers, lemon juice, salt and ground black pepper.
4.
Arrange the mixture on the bottom half of the bread. Top with the mozzarella and garnish with basil. Finish with the top of the ciabatta and serve.
