Roasted vegetable Turkish bread
Allergen – Contains gluten. Egg, nut, dairy free. Vegan.
Download Recipe
g
Main meal
Snack
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat oven to 170 °C
- Warm the oil slightly, toss the vegetables in a bowl separately. Lay the vegetables on individual trays in their separate varieties as they will all cook at different times. Sprinkle the tomatoes with oregano before roasting.
- Cook the vegetables until cooked through and tender.
- Cut the Turkish breads ¾ of the way through, spread with the avocado.
- Starting with the rocket, layer all the vegetables evenly across the Turkish breads.
- Toast the Turkish breads for 3-4 minutes until heated through and browned.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
Register your interest
"*" indicates required fields