Directions:
- Heat 1 tablespoon oil in a griddle or frying pan. Add a single layer of sliced vegetables and cook until the underside is golden. Turn over and cook the other side. Repeat with remaining slices and leave to cool.
- Spread a thin layer of ricotta over 1 side of the eggplant and zucchini slices. Arrange the prosciutto on top of half the slices and season to taste. Spread the pesto over the remaining slices and top with a few torn arugula leaves.
- Roll up, enclosing the fillings and arrange on a bed of arugula leaves.
- Top with the parmesan shavings and drizzle over the remaining oil. Add extra seasoning to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.42 Kcal (801 kJ) | ||
| Calories from fat | 120.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.34g | 21% | |
|---|---|---|---|
| Cholesterol | 22.96mg | 8% | |
| Sodium | 534.75mg | 22% | |
| Potassium | 478.12mg | 10% | |
| Total Carbs | 8.85g | 3% | |
| Sugars | 5.24g | 21% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 10.6g | 21% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 185.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 100.48 Kcal (421 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 21% | |
|---|---|---|---|
| Cholesterol | 12.05mg | 8% | |
| Sodium | 280.7mg | 22% | |
| Potassium | 250.98mg | 10% | |
| Total Carbs | 4.64g | 3% | |
| Sugars | 2.75g | 21% | |
| Dietary Fiber | 2.14g | 16% | |
| Protein | 5.56g | 21% | |
| Vitamin C | 4mg | 13% | |
| Iron | 0.2mg | 2% | |
| Calcium | 97.4mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
