Tomato with Grilled Vegetables and Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 582 cal. | (28 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 754 mg | (75 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 72 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 4 Tomatoes
- 2 red Bell pepper
- 1 Zucchini
- 4 Tbsps olive oil
- salt
- 400 grams Goat cheese (roll)
- 2 handfuls Basil
- 1 tsp liquid honey
- 4 Tbsps white balsamic vinegar
- peppers
- 4 Tbsps Pine nuts
- Edible flowers (for garnish) (such as sage or strawberry mint)
Preparation steps
Scald the tomatoes, rinse in cold water, peel and cut in half horizontally. Rinse the bell peppers, cut in half, trim and peel (preferably with a peeler). Cut into wide strips. Rinse the zucchini, trim, cut horizontally in half and cut lengthwise into thin slices. Drizzle the zucchini and bell peppers with a little oil and season with salt. Cook on the hot grill for 2-3 minutes on each side. Cut the goat cheese into 4 slices and brush with oil. Put the goat cheese on the grill and grill on each side for 1-2 minutes.
Rinse the basil, shake dry, pluck off the leaves and cut into strips.
Stir the honey and the vinegar with the remaining oil and season with salt and pepper.
Place a tomato on each plate, season with salt and pepper, place a piece of goat cheese on top and sprinkle with basil. Spread the pine nuts over it and arrange the grilled vegetables on the plates. Drizzle with the dressing and garnish with edible flowers as desired.
