Vegetable Crostini
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 30 min.
Ready in
Calories:
365
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 6.93 g | (7 %) | ||
| Fat | 19.74 g | (17 %) | ||
| Carbohydrates | 42.31 g | (28 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.09 g | (7 %) |
more nutritional values
| Vitamin A | 34.81 mg | (4,351 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.39 mg | (3 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.57 mg | (30 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 86.93 μg | (29 %) | ||
| Pantothenic acid | 0.64 mg | (11 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53.49 mg | (56 %) | ||
| Potassium | 371.95 mg | (9 %) | ||
| Calcium | 122.18 mg | (12 %) | ||
| Magnesium | 36.04 mg | (12 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 4.98 μg | (2 %) | ||
| Zinc | 0.77 mg | (10 %) | ||
| Saturated fatty acids | 2.82 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Arugula (about 80 g)
- 2 red and yellow Bell pepper
- 1 small Cucumber
- 1 yellow onion
- 3 Tbsps white balsamic vinegar
- 5 Tbsps olive oil
- salt
- peppers
- 1 pinch sugar
- 8 lg slices white bread
- 2 garlic cloves
Preparation steps
1.
Preheat the oven to 220°C (approximately 430°F).
2.
Rinse the arugula and pat dry. Rinse and halve the peppers. Remove the seeds and membranes, and finely dice. Rinse and peel the cucumber. Halve lengthwise and scrape out the seeds. Thinly slice the cucumber. Peel and finely dice the onion. Mix the prepared vegetables and the arugula. Season with the vinegar, 2 tablespoons of oil, salt, pepper, and sugar.
3.
Halve the bread slices. Toast the bread in the oven, about 5 minutes. Drizzle with 2 tablespoons of oil, and top with the vegetable salad. Sprinkle with the chopped garlic, drizzle with the remaining oil, and serve.
