A Light Meal That's
Heavy On Flavor

It's one of those days when you are still full from a big lunch, and it's already time for dinner. Maybe you're a little hungry, but not starving, so something on the light side is a must. This is a perfect time to have yourself a roasted veggie and melted Brie slider on a toasted pretzel roll.

Roasted Veggie and Brie Sliders

Roasted veggies are super tasty just by themselves. But when you add melted Brie cheese and a pretzel roll that is toasted in butter with a touch of garlic, you have an ultra delish slider on your hands. So delish as a matter of fact, that you will likely have seconds. This tasty roasted veggie slider is light but also filling, and a great "meatless Monday" recipe you can have any day of the week.

Roasted veggies and Brie on a pretzel roll recipe

Serves 2

Ingredients:

For the roasted veggies:

  • 1/2 eggplant, peeled and sliced in 1-inch thick pieces
  • 1 medium-size zucchini, sliced lengthwise in 1/2-inch thick pieces
  • 1/2 green bell pepper, cut lengthwise into quarters
  • 1/2 red bell pepper, cut lengthwise into quarters
  • 1/2 onion, peeled and sliced in 1-inch thick pieces
  • 3 tablespoons olive oil
  • 5 dashes ground black pepper
  • 4 dashes salt (or to taste)

For the sliders:

  • 4 small pretzel rolls, cut in half lengthwise
  • 2 tablespoons butter
  • 2 dashes garlic powder
  • 12 slices Brie cheese (about 3-inch by 2-inch slices)

Directions:

For the roasted veggies:

  1. Preheat the oven to 350 degrees F.
  2. In a medium size bowl, add the veggies.
  3. Drizzle the olive oil over the veggies and mix them together so that all sides of the veggies are coated in the oil.
  4. Add the veggies to a cookie sheet and spread them out so each one is laying flat.
  5. Add the salt and pepper to the veggies.
  6. Bake in the oven until the veggies are roasted (about 20 minutes).

For the sliders:

  1. As the veggies are cooking, melt the butter in a medium-size skillet.
  2. Sprinkle the garlic powder in the melted butter and lay the pretzel rolls in the skillet flat side down.
  3. Let the pretzel rolls cook until the flat side of the roll is toasted.
  4. As soon as the veggies come out of the oven lay them on the bottom side of the pretzel roll.
  5. Then top with the slices of Brie cheese. The cheese should melt from the warmth of the veggies.
  6. Add the top side of the pretzel roll and serve while warm.

More slider recipes

Mini-meatball sliders recipe
Pulled pork sliders
Citrus barbecue chicken sliders with homestyle coleslaw

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