Vegetable Crostini

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Vegetable Crostini
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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)
Calorie365 cal.(17 %)
Protein6.93 g(7 %)
Fat19.74 g(17 %)
Carbohydrates42.31 g(28 %)
Sugar added1.05 g(4 %)
Roughage2.09 g(7 %)
Vitamin A34.81 mg(4,351 %)
Vitamin D0 μg(0 %)
Vitamin E0.39 mg(3 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.57 mg(30 %)
Vitamin B₆0.28 mg(20 %)
Folate86.93 μg(29 %)
Pantothenic acid0.64 mg(11 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C53.49 mg(56 %)
Potassium371.95 mg(9 %)
Calcium122.18 mg(12 %)
Magnesium36.04 mg(12 %)
Iron2.8 mg(19 %)
Iodine4.98 μg(2 %)
Zinc0.77 mg(10 %)
Saturated fatty acids2.82 g
Cholesterol0 mg

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
How healthy are the main ingredients?
white breadolive oilsugarArugulaCucumbersalt

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.