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.