Pepper, Tomato, Artichoke and Olive Tartines
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
233
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 131 mg | (138 %) | ||
| Potassium | 599 mg | (15 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 green Bell pepper
- 1 Red Bell pepper
- 3 Tomatoes
- 2 shallots
- 1 garlic clove
- salt
- freshly ground peppers
- 160 grams Artichoke hearts (canned)
- 4 slices Farmhouse bread (thickly sliced )
- 8 black Olives
- 2 scoops Mozzarella (125 grams) (approximately 4 ounces)
Preparation steps
1.
Rinse the bell peppers, remove the stems, seeds and pith and thinly slice. Core the tomatoes and blanch in boiling water for 30 seconds, or until the skin starts to loosen, shock in ice water then peel and cut the flesh into cubes. Peel the shallots and garlic, chop, mix into the tomatoes and season with salt and pepper.
2.
Preheat the oven to 210°C (approximately 425°F). Drain the artichokes and cut in half. Arrange the bread on a baking sheet and top with the tomato mixture, peppers, artichoke hearts and olives. Drain the mozzarella and slice. Arrange over the bread and bake for 6-8 minutes, until golden brown.
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