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Roasted Vegetables in Whole Wheat Bread

Consider that vvegetables release their innermost flavors when slightly cooked, Chef Junjun shares this recipe of roasted vegetables partnered with whole wheat bread. He explains that the term “roasted” may trick you at the onset since it may imply a taxing effort, but, he says “you can just put it in the pan grill just to release the water from the vegetables.”


  • 2pcs whole wheat bread
  • 1 1/2 teaspoons extra virgin olive oil
  • 1/2 pc egg plant, sliced
  • 1/4 pc zucchini, sliced
  • 1/2 pc red bell pepper, roasted and skin removed
  • 2-3 pcs lettuce


  1. Spread both sides of whole wheat bread with extra virgin olive oil.  Toast for 2 minutes. Set aside.
  2. Pan grill eggplant and zucchini slices, set aside.  Slice the red bell pepper into 6 pieces.
  3. Cover one side of the bread with lettuce leaves.  Arrange vegetable slices by layering them.
  4. Cover with the other piece of bread.  Press lightly and slice into four pieces.

Nutrition Facts Per Serving:

  • Calories (kcal) 282
  • Carbohydrates (g) 43.7
  • Protein (g) 8.8
  • Fat (g) 9

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