Roasted Vegetable Stacks on Bread
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
315
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 15.7 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 480 mg | (12 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat oven to 400º F / 200º C.
2.
Slice eggplant, zucchini and both tomatoes; about 1/8 to 1/4 inches. In a large bowl, add vegetables, olive oil, salt and pepper. Toss gently to coat.
3.
Spread on a baking sheet in one layer. Bake until tender, about 20 minutes.
4.
Layer vegetables on bread slices, including basil leaves. Serve.
