Italian Appetiser Plate
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
585
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 52.5 μg | (88 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 983 mg | (25 %) | ||
| Calcium | 318 mg | (32 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 16.1 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- about olive oil
- 1 Eggplant (sliced)
- 1 red pepper (deseeded and sliced)
- 1 yellow pepper (deseeded and sliced)
- 2 Zucchini (sliced)
- 2 Tbsps chopped thyme
- 1 ½ cups Green beans (trimmed and blanched for 2 minutes)
- 8 slices ham
- 12 slices Salami
- 12 slices cured Chorizo (or other sausage)
- 1 ⅓ cups Cheese (of choice)
- ½ cup black Olives
- ½ cup green Olives
Preparation steps
1.
Heat a little of the oil in a frying pan and fry the aubergine slices in batches until they are lightly browned, adding a little more oil if necessary. Drain the fried slices on kitchen paper and set aside.
2.
Add a little more oil to the pan and gently fry the red and yellow peppers until tender then remove them from the pan and set aside.
3.
Add the remaining oil to the pan, fry the courgette slices until they are lightly browned then add the chopped thyme.
4.
Arrange the cooked vegetables with the other ingredients onto a serving platter. Serve with bread.
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