Healthy Dinner Grilled Mini Vegetable Burger

Healthy Dinner Grilled Mini Vegetable Burger
(Serves: 4)


40g black olive
8g olive oil
40g lettuce frisse
140g green capsicum
140g yellow capsicum
120g sliced low fat mozzarella cheese
240g whole wheat mini burger bun (60grm per piece)
60g sundried tomato
240g thin sliced potato
40g lettuce lollow rosso
140g red capsicum
240g eggplant round

Preparation Method:

  • Clean all the vegetables then slice ready for grilling
  • Peel the potatoes, cut into wedges and season. Place them on an oven tray and heat the oven to 180c and cook until they are golden brown
  • While the potatoes are cooking in the oven, grill all the vegetables and season it with salt, pepper and oregano. Grill the vegetables until they are cooked all the way through
  • In an electric blender, blend the sundried tomatoes, sliced black olives, oregano, and olive oil until it becomes a smooth paste
  • Cut the bread in half and spread sundried tomato and olive paste on it evenly
  • Put a little bit of Frisse and lollo rosso lettuce leaves on the bread base and neatly place the grilled vegetables on top. If you want everything to look round you can cut the cooked vegetables with a round corner
  • Serve the crispy potato wedge with the burger

Nutritional Information Per Burger:

Total Calories: 81
Proteins: 3g
Fats: 2g
Carbohydrates: 17g