Vegetable Crostini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- ½ Zucchini
- ½ Eggplant
- 1 carrot
- 2 Red Hungarian wax peppers
- 2 garlic cloves
- 1 sprig rosemary
- 5 Tbsps olive oil
- Sea salt
- freshly ground peppers
- 1 handful small Chanterelle
- 2 scallions
- 1 handful Cress (green and red)
- 2 Tbsps black Olives (pitted)
- 4 slices white bread
Preparation steps
Rinse zucchini and eggplant and cut lengthwise into 3-4 mm thin slices (approximately 1/5 inch). Peel carrot and cut into about 3 mm thin slices (approximately 1/5 inch). Rinse and halve green peppers, remove seeds and ribs and cut lengthwise into wide strips.
Arrange vegetables, slightly overlapping, on a baking sheet. Peel garlic and squeeze into a small bowl. Rinse rosemary, shake dry, pluck off leaves and chop coarsely. Combine rosemary with garlic and oil. Brush vegetables with the mixture and season with salt and pepper. Clean chanterelles and cut into small pieces, sprinkle over vegetables. Bake in preheated oven at 120°C (approximately 250°F) for about 25 minutes.
Rinse and dry scallions, cut into thin rings. Tear cress into small pieces. Chop olives coarsely.
Toast bread until golden brown. Remove vegetables from the oven, lift carefully with a spatula and arrange on top of bread. Sprinkle with scallions, olives and cress. Serve.
