A crusty artisan baguette hollowed and filled with roasted zucchini, cherry tomatoes, bell peppers, and onions, all tossed in a garlicky herb glaze. This vibrant and hearty stuffed bread is perfect for sharing—packed with flavor, texture, and rustic charm. It makes a beautiful centerpiece for brunches, picnics, or vegetarian dinners.
Why You’ll Love This Recipe
This roasted veggie-stuffed baguette is a perfect combination of crusty, chewy bread and richly seasoned, caramelized vegetables. It’s easy to make, naturally vegetarian, and highly customizable. Whether served warm or at room temperature, this recipe is ideal for entertaining or as a creative alternative to traditional sandwiches or side dishes. It also offers a great way to use up leftover vegetables and looks as impressive as it tastes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 large artisan baguette
- 1 zucchini, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 red onion, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Directions
- Preheat the oven to 400°F (200°C).
- Slice the top of the baguette lengthwise and hollow out the center, leaving a thick border on all sides. Set the baguette aside.
- On a baking sheet, toss the zucchini, cherry tomatoes, red and yellow bell peppers, and red onion with olive oil, garlic, oregano, crushed red pepper flakes, salt, and black pepper.
- Roast the vegetables in the oven for 18–20 minutes until they are softened and caramelized.
- Fill the hollowed-out baguette with the roasted vegetables, pressing down slightly to pack in the filling.
- Optional: Drizzle additional olive oil or a balsamic glaze over the top for extra flavor.
- Return the stuffed baguette to the oven and bake for an additional 5–7 minutes to warm through and crisp the crust.
- Remove from oven, sprinkle with fresh parsley, slice, and serve warm.
Servings and timing
This recipe yields approximately 4–6 servings.
Preparation time: 10 minutes
Cooking time: 25–27 minutes
Total time: 35–37 minutes
Variations
- Cheesy Addition: Add shredded mozzarella or goat cheese inside the baguette before the final bake.
- Pesto Version: Spread a thin layer of pesto inside the baguette before stuffing with vegetables.
- Grilled Version: Grill the vegetables instead of roasting for a smokier flavor.
- Protein Boost: Add cooked chickpeas, grilled tofu, or sliced grilled chicken for added protein.
- Vegan Option: The recipe is naturally vegan; just be mindful of the bread ingredients if purchasing.
storage/reheating
Store leftovers wrapped in foil or in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated oven at 350°F (175°C) for 8–10 minutes until warmed through.
Avoid microwaving, as it may cause the baguette to become chewy or soggy. For best texture, reheat in the oven or toaster oven.
FAQs
Can I make this baguette ahead of time?
Yes, you can roast the vegetables and prepare the baguette up to a day in advance. Reheat before serving for best results.
What type of bread works best?
A sturdy artisan or French baguette is ideal—it should be crusty on the outside and hold its shape when hollowed out.
Can I use different vegetables?
Absolutely. Mushrooms, eggplant, spinach, or asparagus also work well. Use what’s in season or what you have on hand.
Is this recipe vegan?
Yes, this recipe is vegan as written. Be sure to check the baguette ingredients to ensure no dairy or eggs are included.
Can I add cheese?
Yes, mozzarella, feta, goat cheese, or parmesan are excellent additions. Add before the final bake to melt slightly.
Can I serve this cold?
Yes, it can be served at room temperature or cold, making it suitable for picnics or packed lunches.
How do I keep the bread from getting soggy?
Make sure the vegetables are well-roasted and not too wet. Allow them to cool slightly before stuffing the bread.
What sauces go well with this?
A drizzle of balsamic glaze, tahini sauce, or even a spoonful of hummus pairs nicely with the roasted vegetables.
Can I freeze the stuffed baguette?
Freezing is not recommended as it can compromise the texture of the bread and vegetables.
Is this good for meal prep?
Yes, the components can be prepared in advance. Assemble and reheat when ready to serve.
Conclusion
Roasted Veggie-Stuffed Baguette with Garlic Herb Glaze is a simple yet elegant recipe that brings together the best of roasted vegetables and artisan bread. Bursting with flavor and easy to customize, it’s a versatile dish that suits many occasions—from casual lunches to sophisticated gatherings. With its crisp crust, savory filling, and rustic charm, this stuffed baguette is a delicious and satisfying choice for any meal.
Print
Roasted Veggie-Stuffed Baguette with Garlic Herb Glaze
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Une baguette artisanale généreuse, garnie de légumes rôtis et d’herbes, cuite au four jusqu’à ce qu’elle soit chaude et croustillante. Idéale à partager en entrée rustique ou en plat végétarien.
Ingredients
- 1 grande baguette artisanale
- 1 courgette, coupée en fines tranches
- 1/2 tasse de tomates cerises, coupées en deux
- 1/2 poivron rouge, tranché
- 1/2 poivron jaune, tranché
- 1/2 oignon rouge, finement tranché
- 2 cuillères à soupe d’huile d’olive
- 2 gousses d’ail hachées
- 1 cuillère à café d’origan séché
- 1/2 cuillère à café de flocons de piment rouge broyés
- Sel et poivre noir au goût
- 2 cuillères à soupe de persil frais, haché
Instructions
- Préchauffer le four à 400°F (200°C).
- Coupez le dessus de la baguette dans le sens de la longueur et évidez soigneusement le centre en laissant une bordure épaisse sur tous les côtés. Réservez.
- Sur une plaque à pâtisserie, mélanger les courgettes, les tomates, les poivrons et l’oignon avec l’huile d’olive, l’ail, l’origan, les flocons de piment rouge, le sel et le poivre.
- Faites rôtir les légumes pendant 18 à 20 minutes, jusqu’à ce qu’ils soient tendres et caramélisés.
- Remplissez la baguette évidée avec les légumes rôtis, en les superposant généreusement.
- Facultatif : Versez un filet d’huile d’olive supplémentaire ou de glaçage balsamique sur le dessus.
- Remettez la baguette farcie au four pendant 5 à 7 minutes pour la réchauffer et rendre la croûte croustillante.
- Saupoudrer de persil haché, trancher et servir chaud.
Notes
- Utilisez n’importe quelle combinaison de légumes de saison pour varier.
- Ajoutez une pincée de fromage avant la cuisson finale pour une saveur plus riche.
- Servir avec une salade ou une soupe pour un repas complet.
Nutrition
- Serving Size: 1/4 baguette
- Calories: 280
- Sugar: 5g
- Sodium: 430mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
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