Roasted Vegetable and Feta Cheese Appetizers
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
351
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 371 mg | (9 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse eggplant, cut into slices and salt slices on both sides. Rinse zucchini and cut lengthwise into slices. Rinse and halve cherry tomatoes. Cut feta cheese into slices.
2.
Pat eggplant slices dry. Heat olive oil in a large skillet, sauté eggplant, zucchini and cherry tomatoes (or roast on a grill) and season with salt, pepper and thyme. Layer eggplant, zucchini, cherry tomatoes and feta cheese onto the crackers and garnish with thyme to serve.
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