Italian-style Antipasto
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 18 min.
Ready in
Calories:
207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the zucchinis and eggplants. Remove the tops/stems. Slice lengthwise into.5 cm wide slices.
2.
Salt the eggplant slices. Soak them in water for about 10 minutes.
3.
Slice the peppers in half. Remove the ribs and seeds. Slice in half again.
4.
Peel the onions and slice into wedges.
5.
Rinse the tomatoes and cut out the stems. Slice in half.
6.
Peel and finely chop the garlic and combine with the olive oil.
7.
Pat the eggplant slices dry. Brush all the vegetables with oil. Grill for 6-8 minutes (or fry in a skillet) turning frequently and brushing occasionally with the oil.
8.
Arrange the vegetables on a platter. Remove the skin from the peppers if desired. Season with salt and pepper. Slice the lemon into wedges and use it to decorate the platter. Sprinkle with the rosemary. Serve.
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