Veggie Bread Roll
Course
Lunch
,
Sides
Cuisine
Indian
Cooking Method
Griddle
Food-Allergy
Dairy Free
,
Egg Free
,
Nut & Tree Nut Free
,
Soy Free
Special Diet
Low Sugar
,
Vegetarian
Food category
Bread & Rolls
,
Comfort Food
Recipe Program
2015 – Cook Offs (Past)
Prep Time
10
min
Cook Time
10
min
Prep Time
10
min
Cook Time
10
min
Ingredients
8
slices
Wheat Bread
crusts removed
1/2
cup
Frozen Peas
thawed
1
cup
Potato
(cubed)
1
cup
Carrots
thawed
1
cup
Cauliflower
1/4
cup
Water
1/8
tsp
Salt
1/8
tsp
Cumin
1/4
tsp
Chili Powder
1/8
tsp
Nutmeg
1/2
tsp
Olive Oil
Instructions
Heat vegetables in a microwave safe bowl for 3 with ΒΌ cup water.
Add Salt, Chili Powder, Cumin, Nutmeg and heat for another 2-3 minutes.
Mix and smash ingredients in the bowl.
Flatten bread slices with a dough roller after removing crusts.
Spread vegetable mixture on bread and roll then place in damp paper towel for a few minutes.
Saute on griddle that has been basted with olive oil at 400 degree F until golden brown on all edges. Turn roll with tongs to brown evenly.
Serve whole or cut rolls into four pieces and enjoy as an appetizer!