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Sandwich with Grilled Vegetables
(7 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 40 mins
Calories:
394
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Rinse the eggplant and zucchini and cut into slices. Rinse the peppers, cut in half, remove seeds and ribs and cut into strips. Rinse the lettuce, trim, spin dry and tear into bite-sized pieces. Heat in a grill pan 2 tablespoons of oil and cook the vegetables one after another for 3-5 minutes, turning. Remove, drain on paper towels and season with salt and pepper.
2.
Toast the ciabatta in a preheated oven for 3-4 minutes. Remove, allow to cool briefly, cut in half, place the lettuce and grilled vegetables inside, sprinkle with basil leaves and drizzle with a little olive oil. Cut the sandwich in half and serve wrapped in napkins.
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