Three Kinds of Antipasti
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Three Kinds of Antipasti - Feast like a holiday.
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
277
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 154 μg | (51 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 265 mg | (279 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 8 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 green Bell pepper
- 2 yellow Bell pepper
- 300 grams Cherry tomatoes
- 150 grams Bocconcini (9% fat)
- 300 grams Mushrooms (such as portobello)
- 5 Tbsps olive oil
- 11 Tbsps balsamic vinegar (110 ml)
- salt
- peppers
- 2 stalks Basil
Preparation steps
1.
Rinse and trim bell peppers and cut into wide strips. Rinse tomatoes and drain well.
2.
Drain mozzarella well. Wipe mushrooms with a damp paper towel and cut into slices.
3.
Heat 1 tablespoon oil in 2 pans. Fry bell peppers and mushrooms separately for about 4 minutes over high heat. Remove from heat and deglaze with 4 tablespoons balsamic vinegar. Season with salt and pepper, leave to cool.
4.
Meanwhile mix remaining balsamic vinegar with remaining oil, season with salt and pepper, mix in tomatoes and mozzarella.
5.
Rinse basil, shake dry and pluck leaves.
6.
Distribute bell peppers, mushrooms and tomatoes and mozzarella mixture in three bowls, sprinkle with basil and serve.
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