About this Recipe
# 🥐 BRUNCH RECIPES
Serves: 2 | Prep Time: 15 mins | Cook Time: 20 mins | Total: 35 mins
Health Benefits
Eucalyptus Honey
Respiratory health, cough relief, anti-bacterial
Root vegetables
Complex carbs, fiber, resistant starch
Peppers
Vitamin C, capsaicin (thermogenic)
Broccoli
Sulforaphane (cancer-fighting), antioxidants
Ingredients
- • Multigrain bread slices: 4 slices (thick cut, ~50g each)
- • Zucchini: 100g (thin lengthwise slices)
- • Bell pepper (mixed colors): 150g (chunks)
- • Sweet potato: 100g (thin slices)
- • Broccoli florets: 80g
- • AlimentIndia Eucalyptus Tree Honey: 2 tablespoons
- • Extra virgin olive oil: 2 tablespoons
- • Black pepper powder: to taste
- • Dried herbs (oregano, thyme): 1 teaspoon
- • Rock salt: to taste
- • Fresh cream cheese (spreadable): 3 tablespoons
- • Fresh basil: 6-8 leaves
- • Lemon juice: 1 tablespoon
Instructions
- 1 Preheat oven to 200°C (400°F)
- 2 Arrange vegetables on baking tray
- 3 Mix Eucalyptus Honey (1.5 tbsp) with olive oil, herbs, salt, pepper
- 4 Coat vegetables with honey-oil mixture
- 5 Roast for 18-20 minutes, stir halfway through
- 6 Toast bread slices until crispy
- 7 Mix cream cheese with remaining honey (½ tbsp) and lemon juice
- 8 Spread honey-cheese mixture on toasted bread
- 9 Layer roasted vegetables on bread
- 10 Add fresh basil leaves
- 11 Top with second bread slice
- 12 Cut diagonally and serve warm