Roasted Pepper Bruschetta
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2.1 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 181 mg | (5 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ Baguette (12 slices)
- 2 Tbsps olive oil
- 1 clove garlic cloves
- In addition
- 1 Bell pepper
- 1 red pepper
- 1 small onion
- 1 clove garlic cloves
- 2 Tbsps chopped Basil
- 2 Tbsps butter
- salt
- peppers
Preparation steps
1.
Halve and core the peppers and put into a preheated oven (220°C), skin side up, until the skin blisters. Take out of the oven and pull off the skin. Cut the peppers into thin strips and put into a bowl. Peel and finely dice the onion and one clove of garlic. Heat the butter and sweat the onion and garlic until translucent. Season to taste with salt and pepper and add to the peppers with the basil. Mix carefully.
2.
Sprinkle the baguette slices with oil and toast lightly in the oven at 200°C. Halve the remaining garlic clove and rub over the baguette slices.
3.
Pile a little of the pepper mixture on each slice and serve.
