Roasted vegetable Turkish bread

Health services Workplaces & Tertiary education Sport & recreation

Allergen – Contains gluten. Egg, nut, dairy free. Vegan.

Download Recipe

Skip to recipe

g Main meal Snack

Ingredients

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.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.