Roasted Tomato Slices
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 22 min.
Ready in
Calories:
190
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 246 mg | (6 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Beefsteak tomato
- ½ lemon
- 1 handful Chives
- 120 grams cream cheese
- salt
- peppers
- 3 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- Basil (and blossoms)
Preparation steps
1.
Rinse the tomatoes, cut out the stalks and cut into four approximately 1 cm (approximately 1/2 inch) thick slices. Rinse the lemon in hot water, pat dry, grate the zest into a bowl and squeeze the juice. Rinse the chives and cut into small rings. Mix the cream cheese with the lemon juice and chives. Season with salt and pepper.
2.
Cook the tomato slices in 2 tablespoons of oil on each side for about 1 minute. Remove from pan and let cool briefly. Place on four small plates and season with some salt and pepper. Place 2 small spoonfuls of the cream cheese mixture and put on the tomatoes. Sprinkle with lemon zest and drizzle on the remaining oil and the vinegar. Serve garnished with basil leaves and the flowers.
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