Vegetable-Herb Bread
A flavorful vegetable-herb bread featuring fresh tomatoes, sage, and red onion, baked to crispy perfection—perfect for sharing at gatherings or enjoying as a savory snack.
Ingredients
Instructions
- Preheat oven to 450°F (232°C).
- Roll bread dough into a 15 1/2 x 10 1/2-inch rectangle.
- Place the dough in a jelly roll pan.
- Using fingertips, firmly press into the dough at 1-inch intervals.
- Arrange tomato slices, fresh sage leaves, and onion wedges on top of the dough.
- Sprinkle olive or vegetable oil over the vegetables.
- Sprinkle with salt and black pepper.
- Bake for 15 to 20 minutes or until browned and crisp.
Tips & Substitutions
For added flavor, consider sprinkling some grated Parmesan cheese over the vegetables before baking. If you have fresh thyme or rosemary, they can be excellent substitutes for sage. If the dough is too sticky, lightly flour your work surface and rolling pin. Make sure the pan is greased to prevent sticking, or use parchment paper for easy removal.
Serving Suggestions
This Vegetable-Herb Bread is a delightful appetizer or side dish that pairs beautifully with Gwen'S Vegetarian Soup or any Mediterranean recipes. Serve it warm alongside a fresh salad or as part of a buffet. For a heartier meal, slice it and use it to make sandwiches filled with roasted vegetables or cheeses.
Storage & Reheating
Allow any leftover Vegetable-Herb Bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for about a week. To reheat, place it in a preheated oven at 350°F (175°C) for 10-15 minutes to restore its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable-Herb Bread contains roughly 234 calories, with 6g protein, 35g carbohydrates, and 8g fat. It is a good source of protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use homemade bread dough instead of frozen?
Absolutely! Homemade bread dough can provide a fresher taste and allow for personalization. Just ensure it’s adequately risen and ready for shaping, following the same rolling and topping steps as the frozen dough in the recipe.
What vegetables can I substitute if I don't have tomatoes?
You can use any number of vegetables! Zucchini, bell peppers, or even thinly sliced mushrooms would work well. Just make sure they are sliced thinly to ensure they cook through in the baking time.
Is this recipe suitable for freezing?
Yes, you can freeze the baked Vegetable-Herb Bread. Once cooled, wrap it tightly and place it in a freezer-safe bag. To enjoy later, thaw it overnight in the refrigerator and reheat in the oven for a fresh-out-of-the-oven taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).