Toasted Bread with Mediterranean Vegetables

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Toasted Bread with Mediterranean Vegetables
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
275
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie275 cal.(13 %)
Protein10 g(10 %)
Fat12 g(10 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage4.5 g(15 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.8 mg(23 %)
Vitamin K29.8 μg(50 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate71 μg(24 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C77 mg(81 %)
Potassium470 mg(12 %)
Calcium185 mg(19 %)
Magnesium46 mg(15 %)
Iron1.6 mg(11 %)
Iodine14 μg(7 %)
Zinc1.3 mg(16 %)
Saturated fatty acids3.4 g
Uric acid46 mg
Cholesterol9 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 Eggplant
1 red Bell pepper
1 medium sized Zucchini
olive oil
salt
peppers
balsamic vinegar
1 large Flatbread
1 pc Parmesan
2 garlic cloves
Arugula
How healthy are the main ingredients?
ParmesanEggplantZucchiniolive oilsaltgarlic clove

Preparation steps

1.

Rinse, dry and cut the eggplant and zucchini lengthwise into thin slices. Rinse the bell pepper, cut in half, remove seeds and cut into thin columns. Heat the oil in a large frying pan and saute the vegetables until golden brown on both sides. Drain on paper towels and degrease. Season with salt and pepper. Rinse the arugula and spin dry.

2.

Cut the flatbread in the middle and cut each half into rectangles (about 15 x 10 cm) (approximately 6 x 4 inch). Lightly toast the bread rectangles in the oven. Peel the garlic. Rub the bread with the garlic, sprinkle with olive oil and a little salt. Add parmesan shavings. Place arugula on all the bread pieces as well as the cooled vegetables. Drizzle each with about 2 teaspoons of balsamic vinegar and serve garnished with parmesan shavings.