Quick vegetable bread

Quick vegetable bread

Total: 35 min. | Active: 20 min.
Nutritional value / piece: 377 kcal
, Fat: 14 g
, Carbohydrate: 43 g
, Protein: 17 g

Sometimes, the fridge is almost bare, or you find yourself staring across the kitchen, devoid of inspiration or ideas. Or perhaps you just don't feel like cooking, or you simply don't have the time. When this happens, these vegetable bread rolls are a great go-to. They are quick to make, work with whatever toppings take your fancy or you can simply make good use of whatever’s left in the vegetable drawer.


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

4 slices bread (approx. 80 g each)
400 g mixed vegetables (e.g. carrots, courgettes, peppers, aubergines), finely grated
1 tbsp olive oil
½ tsp herb salt
150 g raclette cheese (or Fontina, Taleggio, Mozzarella), sliced
pepper, ground
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How it's done

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Place the bread slices on a baking tray lined with baking paper. In a bowl, combine the vegetables, oil and salt, distribute over the bread slices and top with slices of cheese.

Bake: 10-15 mins. in the centre of an oven preheated to 180°C. Remove, season with pepper and enjoy while warm.

Good to know
Serve with: Green salad.
Tip: Chopped mushrooms can also be mixed with the vegetables.

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