Roast Vegetable, Cheese and Tomato Rolls
The roast vegetable spread featured in this recipe is a must try! It is so incredibly versatile. Not only is it great used as a spread to accompany cheese and tomato, it is also fantastic when served on a big slice of sourdough topped with an egg for breakfast. We also enjoy it stirred through hot pasta and topped with cheese. Delicious!
Recipe Tester Feedback: “This is a great way to get in a mix of veg. We all loved this here. It's also fabulous as a veggie dip on a platter too. Simple to make, but so good for you!" - Terri
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten / Dairy
Preparation Time 10 minutes
Cooking Time 30-40 minutes
Makes 6 rolls
Roast vegetable spread can be frozen
- baguette - 6, small (*can use GF)*
- cheese - 6, slices (*omit for DF)
- tomato - 2, sliced
- Roast vegetable spread:
- garlic cloves - 4, peeled
- onion - 1, red, peeled and quartered
- capsicum - 3, red, deseeded and roughly chopped
- zucchini - 1, small, roughly chopped
- eggplant - 1, Japanese or Chinese, diced in large chunks (or 1/2 regular eggplant)
- carrot - 2, iced in small chunks
- oil - 30g
- balsamic vinegar - 20g, good quality
- dried rosemary - 1 tsp
- dried basil - 1 tsp
- Preheat the oven to 180C. Line a large baking tray with baking paper.
- Add the peeled garlic cloves (4), quartered red onion (1), chopped capsicums (3), chopped zucchini (1), diced eggplant (1) and diced carrots (2) onto the tray.
- Drizzle oil (30g) over the top and season with salt and pepper. Mix to combine.
- Bake for 30-40 minutes or until roasted.
- Allow to cool to room temperature.
- Add the roasted vegetables, balsamic vinegar (20g), dried rosemary (1 tsp) and dried basil (1 tsp) to the mixer bowl. Chop Speed 8 / 6 seconds. Scrape down sides.
- Repeat Speed 8 / 6 seconds . Scrape down sides.
- Spread the roast vegetable mix over the baguettes (6) and top with cheese (6 slices) and tomato slices (from 2 tomatoes).
- Wrap and place into the lunchbox.
Make your own!
* Make your own baguettes with the Crusty Baguettes recipe from The Picnic Issue.