• med fat 3.81g 3.81%
  • med sat fat 1.59g 1.59%
  • med salt 253.97mg 0.25%
  • med sugar 6.48g 6.48%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Lightly brush the vegetables with canola oil. On a ribbed grill plate, grill the vegetables evenly on both sides until tender but not mushy. Lay on a cooling rack as vegetables come off the grill plate.
  2. Mix the mayonnaise and tomato chutney together in a bowl. Cut baguette length ways but not all the way through. Place a layer of lettuce along the baguette. Spread a thin layer of tomato mayo over the lettuce. This will stop the baguette from going soggy.
  3. Place thin layers of eggplant, zucchini and red capsicum along the baguette. Crumble over the feta cheese and close up. Cut in half and wrap in parchment paper to hold shape. Don?t wrap in plastic wrap as it will cause the baguette to become soft and lose its crunch.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
188.10g
100.00g
Energy (kJ)
718.14kJ
381.79kJ
Protein (g)
5.68g
3.02g
Total fat (g)
7.17g
3.81g
- Saturated fat (g)
2.98g
1.59g
- Polyunsaturated fat (g)
1.86g
0.99g
- Monounsaturated fat (g)
1.54g
0.82g
Cholesterol (mg)
14.58mg
7.75mg
Carbohydrate-available (g)
19.57g
10.41g
CarbohydrateSE (g)
19.57g
10.41g
- Sugars (g)
12.18g
6.48g
Water (g)
148.96g
79.19g
Dietary fibre (g)
2.92g
1.55g
Thiamin (mg)
0.10mg
0.05mg
Riboflavin (mg)
0.20mg
0.11mg
Niacin (mg)
1.27mg
0.67mg
Niacin equivalents (mg)
2.39mg
1.27mg
Vitamin C (mg)
91.22mg
48.50mg
Total folate (ug)
46.29ug
24.61ug
Total vitamin A equivalents (ug)
181.66ug
96.57ug
Retinol (ug)
33.22ug
17.66ug
Beta carotene equivalents (ug)
873.94ug
464.61ug
Sodium (mg)
477.71mg
253.97mg
Potassium (mg)
273.34mg
145.31mg
Magnesium (mg)
18.99mg
10.09mg
Calcium (mg)
79.18mg
42.10mg
Phosphorus (mg)
109.15mg
58.03mg
Iron (mg)
1.15mg
0.61mg
Zinc (mg)
0.87mg
0.46mg

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