Roasted Veggie Croissants have become a go-to in my kitchen, especially when I’m looking for something satisfying, yet packed with goodness.
They’re perfect for a weekend brunch, a light lunch, or even as a side dish with dinner.
What I really love about this recipe is how the flaky, buttery layers of the croissant perfectly complement the savory, slightly caramelized roasted vegetables. It’s a delightful combination of textures and flavors!
Recipe Overview: Roasted Veggie Croissant
This dish is all about combining the comforting, familiar taste of a warm croissant with the vibrant flavors of roasted vegetables.
Imagine biting into a crispy, golden-brown croissant, filled with tender, seasoned vegetables that have been roasted to perfection.
It’s a simple concept, but the result is incredibly delicious. I really enjoy them.
You can serve these Roasted Veggie Croissants as a vegetarian main course, a hearty appetizer, or a flavorful side.
They’re also great for potlucks or gatherings because they’re easy to transport and can be served at room temperature.
Let’s Talk Ingredients for Roasted Veggie Croissant
Here’s what you’ll need to gather for this delicious adventure:
- Croissants: 4 large, store-bought croissants. You can use any kind you like – plain, butter, or even whole wheat. Just make sure they’re big enough to hold a good amount of filling.
- Bell Peppers: 1 red and 1 yellow, deseeded and chopped. These add sweetness and a pop of color.
- Zucchini: 1 medium, chopped. This adds a nice, mild flavor and a bit of moisture.
- Red Onion: 1/2, chopped. For a bit of sharpness and depth of flavor.
- Cherry Tomatoes: 1 cup, halved. These get wonderfully sweet and juicy when roasted.
- Olive Oil: 2 tablespoons. This helps the vegetables roast nicely and get those delicious caramelized edges.
- Italian Seasoning: 1 teaspoon. A simple blend that adds a lot of flavor. You can also use a mix of dried oregano, basil, and thyme.
- Garlic Powder: 1/2 teaspoon. For that extra savory kick.
- Salt and Black Pepper: To taste. Always important for bringing out the flavors!
- Balsamic Glaze (optional): For drizzling on top. This adds a touch of sweetness and tanginess.
- Fresh Basil Leaves (optional): For garnishing. Because we like things pretty!
Possible Substitution: If you don’t have zucchini, you can use yellow squash. Feel free to switch out any veggie that roasts well. Broccoli and asparagus are great choices.
Step-by-Step Instructions: Making the Perfect Roasted Veggie Croissant
- Preheat and Prep: First things first, preheat your oven to 400°F (200°C). While that’s heating up, line a baking sheet with parchment paper. This will prevent the vegetables from sticking and make cleanup a breeze.
- Chop the Vegetables: Get your veggies chopped into roughly 1/2-inch pieces. You want them to be small enough to fit inside the croissants, but not so small that they turn to mush when roasted.
- Season the Veggies: Place all the chopped vegetables (bell peppers, zucchini, red onion, and cherry tomatoes) in a large bowl. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together until the vegetables are evenly coated. Make sure that those spices are all over.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until they are tender and slightly browned around the edges. Give them a stir halfway through to ensure even cooking. You’ll know they’re done when the tomatoes are bursting and the other vegetables are soft and slightly caramelized.
- Prepare the Croissants: While the vegetables are roasting, carefully slice each croissant horizontally, almost all the way through, but not completely. You’re creating a little pocket for the filling.
- Fill the Croissants: Once the vegetables are out of the oven, let them cool slightly. This makes them easier to handle. Then, carefully spoon the roasted vegetables into each croissant. Don’t overfill them, or they might be difficult to eat.
- Warm (Optional): If you want the filled croissants warm, pop them back into the oven for about 5 minutes, just until heated through. This step is optional, but it’s extra delicious if you have time.
- Garnish and Serve: Drizzle with balsamic glaze and garnish with fresh basil leaves, if desired. Serve immediately and enjoy!
Variations & Tips for your Roasted Veggie Croissants
- Cheese Please: Add a sprinkle of shredded mozzarella, feta, or goat cheese to the croissants before adding the vegetables for extra flavor.
- Make-Ahead: You can roast the vegetables a day or two in advance and store them in the refrigerator. Then, simply fill the croissants and warm them up when you’re ready to serve.
- Storage: Store leftover filled croissants in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat leftover croissants in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. You can also use a toaster oven.
- Serving Suggestions: These croissants are great on their own, but you can also serve them with a side salad or a cup of soup for a more complete meal.
Key Details
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
- Equipment you’ll need: Baking sheet, Parchment paper, Large bowl, Knife, Cutting board
Roasted Veggie Croissant
Flaky croissants filled with savory roasted vegetables like bell peppers, zucchini, red onion, and cherry tomatoes, seasoned with Italian spices and olive oil. Perfect for brunch, lunch, or a light dinner.
Ingredients
- 4 large croissants
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 medium zucchini chopped
- 1/2 red onion chopped
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Balsamic glaze optional
- Fresh basil leaves optional
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Chop the bell peppers, zucchini, red onion, and cherry tomatoes into roughly 1/2-inch pieces.
- Place all chopped vegetables in a large bowl. Drizzle with olive oil, then sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat.
- Spread the seasoned vegetables in a single layer on the baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly browned.
- Slice each croissant horizontally, creating a pocket for filling.
- Spoon the roasted vegetables into each croissant.
- Optionally, warm filled croissants in the oven for 5 minutes.
- Drizzle with balsamic glaze and garnish with fresh basil leaves, if desired. Serve immediately.