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.
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