Grilled Veggie Toasts
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 17.8 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 474 mg | (12 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant (rinsed; trimmed and sliced into rounds 1/2-inch thick)
- 1 Zucchini (rinsed; trimmed and sliced lengthwise)
- 1 large, red Bell pepper (rinsed; trimmed and quartered)
- olive oil (for brushing vegetables; grill grate and bread)
- 4 ozs Buffalo mozzarella
- salt (to taste)
- freshly ground Black pepper (to taste)
- 4 slices crusty Bread
- fresh Basil (to garnish)
- white balsamic vinegar for drizzling (optional)
Preparation steps
1.
Prepare grill for direct grilling.
2.
Lightly brush vegetables with oil. When ready to grill, brush grill grate with oil and grill vegetables for about 2 to 4 minutes on each side, or until tender and cooked through.
3.
Lightly brush the bread with oil and grill for about 1 minute on each side, or until golden.
4.
Divide grilled eggplant, zucchini and peppers into four portions and arrange on bread slices. Top with mozzarella and fresh basil leaves. Drizzle with olive oil or balsamic vinegar and season to taste with salt and pepper. Serve.
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