Roasted Veggie and Feta Bruschetta
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Eggplant (cut into 1/4 inch pieces)
- 1 large Red onion (sliced)
- 4 large Tomatoes (cut into wedges)
- 2 garlic cloves (minced)
- ¼ cup olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tsp balsamic vinegar
- ¼ cup Feta
- fresh mint (for garnish)
Preparation steps
1.
Preheat the oven to 375º F / 190º C.
2.
Place the eggplant, onion, tomato and garlic on a baking sheet and drizzle with the oil. Use your hands to lightly toss the vegetables to ensure they are lightly coated all over. Season with salt and pepper and bake for 40 to 45 minutes or until the vegetables are soft and browned. You will need to turn the vegetables over a couple of times during the cooking period to ensure even browning.
3.
Remove from the oven and cool until the vegetables are just warm. Sprinkle with the balsamic vinegar and feta and toss to mix well. Serve immediately on top of toasted, rustic, bread slices. Garnish with mint if desired.
