Baguette with Broiled Tomatoes, Arugula, and Parmesan
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 32 min.
Ready in
Calories:
1058
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,058 cal. | (50 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 174 g | (116 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 66.7 μg | (111 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse, trim, and dry the tomatoes. Skewer 4 cherry tomatoes on 1 wooden skewer. Heat the sugar and olive oil in a small saucepan. Stir in the oregano, and season to taste with salt and pepper. Remove from the heat and cool slightly. Rinse, trim, and drain the arugula.
2.
Drizzle the tomato skewers with the herb oil, and broil for 2 minutes until the tomatoes have started to burst.
3.
Cut the baguettes lengthwise, spread apart, and line with the arugula. Add 1 skewer of tomatoes to each baguette, sprinkle with parmesan cheese, and drizzle with the remaining herb oil.
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