Sunday, 26 April 2015


Whole-Wheat Veggie Bowl


Whole Wheat Bread Slices - 6
Grated Cheese                     - ½ cup
Mix Veggies                        - 1 cup (Corn kernels, peas, bell-pepper, spinach, mushroom)
Oregano                               - 1 tspoon
Chili Sauce                          - 2 tspoon
BBQ Sauce                          - 2 tspoon
Oil / Butter                          - 1 tblspoon to grease the muffin tray
Soft Cheese                         - 3 tblspoon (1/2 each slice)
Salt                                      - To taste
Olive / Jalapeno                  - 6 slices


Preheat the oven on 190c.
Microwave the veggies for 4-5 minutes in microwave safe container. Take the water out from veggies.

Add the BBQ sauce, Chili Sauce, salt, and oregano to the veggies, mix well. Keep the bowl aside to let it cool down.

With the help of rolling pin, roll the bread slices. Once rolled the will look flat and all the sponginess would be gone.

You can keep or remove the side crust from the slices. My kids do not like eating crust so I took it off.
Spread the soft cheese on each rolled slice.

Grease the muffin tray with some oil spray.
Put the bread slice in each muffin hole, making it like a small bowl with gentle hands.

Now spoon the veggies in each bread bowl, top it with grated cheese. Place one olive / jalapeno on top.

Bake these lovely bread bowls on 190c for 18-20 minutes. Once close to 18 minutes the crust will be golden brown. If you want them crisper and cheese to be golden brown, you can bake up to 20 minutes.

Mine were good to go after 20 minutes.

I serve these bowls for breakfast with some whole-wheat breakfast muffins and sometimes for evening tea with friends.

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