Free Healthy Recipe - Antipesto parcels

Low carbohydrate, Low GI

One of the things that annoys me when I order a vegetarian sandwich out, is the lack of veggies in it. In this recipe you pull out most of the bread from within the roll to create space to fill it up.

Ingredients
2 tbsp olive oil
400 grams button mushrooms
1 large eggplant, (approx 450 grams)
1 clove garlic, crushed
1 red chilli finely chopped
4 tbsp pesto
120 grams bocconcini, sliced
1 cup rocket
Method

Pre heat the oven to 180C.
Heat the oil in a baking pan and add the vegetables to roast. Lay the whole capsicum on a flat baking sheet and place both in the oven.

Roast the veggies, garlic and chilli for approx 25 minutes, and turn the capsicum regularly to blacken evenly. When the veggies are cooked toss through the rocket to wilt. Set aside the capsicum in a plastic bag until it's cool enough to handle and peel.
Cut the rolls in half and using your hands, scoop out the doughy centre to leave a hollow bread shell.
Slice the capsicum and lay a layer across the bottom on the roll Next add a spoon of pesto, the sliced bocconcini over the pesto and fill the remaining roll with the veggies. Season and cover with the bread lid.

Note: Bocconcini means "little mouthful" in Italian. It's a soft white curd cheese made from cows milk and contains the fat of cheddar and other hard cheeses.

Makes 4 servings

Scale recipe to serves

Prep Time: 20 mins
Cooking Time: 25 mins
Ready in: 45 mins


Suitable for:
Lunch
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Nutritional Information - Per Serve
Kj 1339 kj
Calories 320 kcal
Fat 18.8 g
Saturated Fat 5.5 g
Total Carbohydrate 19.1 g
Total Protein 15.4 g
Fibre 7.6 g


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