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Healthy family recipe: Roasted vegetable stromboli

Swap this with your regular pizza for a full serving of vegetables.

    by Anna Nguyen
    Published 

This delicious recipe first appeared on the blog from our panelist Beth Smith, RD, in 2013. I recently made it for family in town and overall, it was a hit among the adults and kids. The original recipe is listed below, but I have substituted one zucchini for eggplant at my husband's request.

You can buy store made whole wheat dough, but I make my own using this recipe and it's not difficult! Once and awhile, I will also add in about 1/4 cup of chopped pepperoni after the vegetables have roasted. Serve a sliced piece of stomboli with tomato sauce for dipping.

You can also roast more vegetables to later toss in with pasta and a little extra olive oil. Then you can top it with grated or shreded parmesan cheese, roasted pinenuts, and red pepper flakes. It's also good mixed in with pesto.

Roasted Vegetable Stromboli

Ingredients:

  1. 28 ounces whole wheat pizza dough, split in half

  2. 1 red pepper, chopped

  3. 1 green pepper, chopped

  4. 1 cup fresh spinach leaves

  5. 1 small eggplant, diced

  6. ½  onion, chopped

  7. 6 ounces reduced fat mozzarella cheese, shredded

  8. 1 teaspoon basil

  9. 1 teaspoon parsley

  10. 1 teaspoon oregano

  11. 1 teaspoon thyme

  12. 1 teaspoon red pepper flakes

  13. ½ teaspoon ground black pepper

  14. ¼ cup olive oil

Directions:

1. Preheat the oven to 375 F
2. Toss the peppers, onion, eggplant, and spices in the olive oil in a large bowl.  Transfer vegetables to a baking sheet and roast in the oven for 20 minutes
3. While the vegetables are roasting, split the dough in two even sections.  Roll each section out into a rectangle, about ¼ inch thick
4. When vegetables are finished, spread them evenly onto each  of the dough rectangles, leaving about an inch of space around the perimeter of the dough.  Spread a thin layer of cheese on top of the vegetables, then a layer of spinach. 
5. Beginning from one end, roll the dough into a log.  Pinch the dough at the ends to seal
6. Lightly brush each Stromboli with olive oil, and bake at 400 F degrees for 30 minutes
7. Remove from the oven, and let stand for 5 minutes. 
8. Slice, serve, and enjoy!

Recipe adapted from Food.com.

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