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Vegetarian picnic rolls

Vegetarian picnic rolls are crispy sourdough rolls filled with chargrilled veggies, bocconcini and fresh basil. Perfect for a picnic lunch.

Meal Type Lunch, Picnic
Cuisine Italian-Inspired
Keyword Vegetarian, Vegetarian picnic rolls
Chill in fridge 1 hour
Total Time 15 minutes
Servings 4
Author Veg Coast Cook


  • 120 g eggplant thinly sliced
  • 120 g zucchini thinly sliced diagonally
  • 80 g yellow capsicum flesh cut into 3cm x 3cm pieces
  • Salt and pepper
  • 4 sourdough bread rolls *see Recipe Notes
  • 4 tsp mayonnaise
  • 240 g truss tomatoes thinly sliced
  • 80 g vegetarian bocconcini thinly sliced
  • 20 g fresh basil leaves


  1. Heat a griddle pan on a medium heat. Chargrill eggplant, zucchini and capsicum for 3 minutes on each side. Remove from heat, season with salt and pepper and allow to cool.
  2. Preheat oven to 180°C fan. Cut the tops off the bread rolls to make lids and scoop out the middle of the rolls (*see Recipe Notes). Place the hollowed out rolls and lids on a baking tray and bake in the oven for 5 minutes. Remove from oven and allow to cool.
  3. When the rolls are cool, spread one teaspoon of mayonnaise inside the cavity and lid of each roll. Fill the inside of the rolls with alternating layers of chargrilled vegetables, tomato, bocconcini and basil. Put the bread lids back on the filled rolls and wrap them tightly with clingfilm. Put them in the fridge and place a plate over them that is weighted down with something heavy like a tin of tomatoes or a heavy baking dish. Chill picnic rolls in fridge for a minimum of 1 hour.

  4. To serve cold: remove the rolls from the fridge and take off the weights and clingfilm. Slice a roll in half before serving.

Recipe Notes

*Sourdough bread rolls - I use round 10cm diameter sourdough rolls in this recipe but you can use whichever type of round roll that you prefer.

Leftover bread from the inside of the rolls can be used in another recipe like avocado egg with panzanella.