Toasted Veggie Sandwiches
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
372
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 23.6 μg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 slices Country bread
- 3 Tbsps olive oil
- 1 Tbsp balsamic vinegar
- 1 clove garlic cloves (peeled and minced)
- 4 Tbsps Olive paste
- 1 cup sliced Zucchini (chargrilled)
- 1 cup sliced Eggplant (chargrilled)
- 1 red pepper (peeled and chargrilled; thinly sliced)
- 1 onion (peeled; sliced and chargrilled)
- 4 Tbsps prepared Pesto
- 1 yellow pepper (peeled and chargrilled; thinly sliced)
- 1 handful large Basil
- 2 ripe Tomatoes (trimmed and thinly sliced)
- 1 cup baby Spinach
- salt (to taste)
- freshly ground Black pepper
Preparation steps
1.
Toast the bread. In a small bowl mix together the olive oil, balsamic vinegar and garlic and lightly brush on one side of each slice of toasted bread
2.
Spread the olive paste on one side of 6 slices of bread. Layer all the ingredients in the order shown above, seasoning generously with salt and black pepper between each layer.
3.
Place bread slice on each sandwich and cut each sandwich in half. Serve drizzled with any of the olive oil mixture.
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