Roasted Vegetable Stromboli: A Hearty Vegetarian Delight

There are some dishes that just feel like a warm hug on a plate, and this Roasted Vegetable Stromboli is absolutely one of them for me. I remember stumbling upon a similar concept in a well-worn magazine years ago – the exact issue remains elusive, a culinary ghost I’ve tried in vain to recapture. Over time, I’ve adapted it, played with different cheeses, and infused it with the vibrant aroma of fresh herbs, but the soul of that original recipe remains. It’s my go-to when I crave a satisfying vegetarian meal that even the most devoted carnivores will devour, a testament to the power of perfectly roasted vegetables and a cheesy, doughy embrace.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8
• Yield: 2 strombolis
• Dietary Type: Vegetarian

Ingredients

For the Roasted Vegetables:

• 1 red pepper, cut into thin strips
• 1 green pepper, cut into thin strips
• 1 ½ lbs mushrooms (crimini are preferred, but button mushrooms work well too), thick-sliced
• 1 Japanese eggplant, cut lengthwise and diced
• 1 medium white onion, halved and sliced
• 1 tablespoon kosher salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (or to taste; I prefer a little extra)
• ¼ cup olive oil, plus a little extra for brushing the crust

For the Filling and Dough:

• 28 ounces pizza dough (approximately two cans of Pillsbury or any brand refrigerated dough, or even frozen dough)
• 6 ounces mozzarella cheese, grated
• 6 ounces parmesan cheese, grated
• 1 teaspoon fresh basil, chopped
• 1 teaspoon fresh parsley, chopped

Equipment Needed

• Large baking sheets
• Parchment paper (optional, but recommended for easy cleanup)
• Large mixing bowl
• Rolling pin
• Pizza cutter or sharp knife

Instructions

1. Roast the Vegetables: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the red pepper strips, green pepper strips, sliced mushrooms, diced Japanese eggplant, and sliced white onion. Add the olive oil, kosher salt, ground black pepper, dried oregano, and red pepper flakes. Toss everything gently to ensure the vegetables are evenly coated.

2. Spread the seasoned vegetables in a single layer on one or two large baking sheets. Avoid overcrowding the pan, as this will steam the vegetables instead of roasting them.

3. Roast for 20 minutes, or until the vegetables begin to soften and show signs of browning. They should be tender but not mushy.

4. Once roasted, remove the vegetables from the oven and let them cool slightly. While they are still warm, stir in the chopped fresh basil and fresh parsley. This allows their delicate flavors to bloom.

5. Prepare the Pizza Dough: On a lightly floured or cornmeal-dusted counter, roll out the pizza dough into two large rectangles, approximately 18×12 inches each. If you’re using refrigerated dough, allow it to come to room temperature for about 30 minutes for easier handling. If using frozen dough, ensure it’s fully thawed according to package instructions.

6. Assemble the Strombolis: Spread the cooled, herb-infused roasted vegetables evenly over each of the two pizza dough rectangles. Be sure to leave a 1-inch border around all the edges.

7. Sprinkle the grated mozzarella cheese and parmesan cheese generously over the vegetable mixture on each dough rectangle.

8. Carefully roll up each rectangle from the long side, creating a log-like shape. This is your stromboli. Pinch the seams gently to seal them, and tuck in the ends to prevent the filling from escaping during baking.

9. Bake the Strombolis: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.

10. Place the assembled strombolis onto the prepared baking sheets. Using a sharp knife or pizza cutter, slice four vents into the top of each stromboli. This allows steam to escape, preventing the dough from bursting.

11. Brush the tops of the strombolis with a little extra olive oil. This will give them a beautiful golden-brown crust.

12. Bake for 30 minutes, or until the strombolis are golden brown and the crust is light and slightly crunchy.

13. Rest and Serve: Remove the strombolis from the oven and let them rest for about 5 minutes before slicing. This brief resting period allows the cheese to set and prevents the filling from oozing out when cut.

14. Slice each stromboli into four generous pieces. Serve warm. While it’s incredibly flavorful on its own, a side of marinara sauce for dipping is always a welcome addition.

Expert Tips & Tricks

• Vegetable Prep is Key: Don’t skip the roasting step for the vegetables. Roasting concentrates their natural sugars and develops a wonderful depth of flavor that raw or sautéed vegetables won’t achieve. It also removes excess moisture, preventing a soggy stromboli.
• Dough Handling: If your pizza dough is a bit resistant to rolling, let it rest for 5-10 minutes, covered with a clean kitchen towel. It will relax and become much easier to work with.
• Cheese Distribution: Ensure the cheese is spread evenly over the vegetables before rolling. This helps bind the filling together and creates those glorious cheesy pockets within the stromboli.
• Venting is Crucial: Those small slits on top aren’t just for show; they’re essential for a well-baked stromboli. Without them, steam can build up and cause the dough to split open in undesirable places.

Serving & Storage Suggestions

This Roasted Vegetable Stromboli is a fantastic main course, perfect when paired with a fresh green salad or a hearty soup. It’s also a wonderful appetizer for a gathering. For leftovers, wrap the cooled stromboli tightly in plastic wrap or aluminum foil and store it in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through and the crust is re-crisped. You can also reheat individual slices in a toaster oven or microwave, though the oven method yields the best texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	264.1 kcal	13%
Total Fat	18.1 g	23%
Saturated Fat	7.5 g	37%
Cholesterol	35.5 mg	11%
Sodium	1337.6 mg	55%
Total Carbohydrate	11.2 g	4%
Dietary Fiber	4 g	16%
Sugars	5 g	6%
Protein	16.7 g	33%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice Level: Adjust the red pepper flakes to your preference. For a milder version, omit them entirely; for a spicier kick, increase the amount.
• Vegetable Choices: Feel free to swap out some of the vegetables. Zucchini, bell peppers of different colors, broccoli florets, or even sweet potatoes (diced small and pre-roasted) would all be delicious additions. Just ensure they are roasted until tender.
• Cheese Blends: Experiment with different cheese combinations. Provolone, fontina, or a touch of sharp cheddar could add another layer of flavor.
• Herbs: While basil and parsley are classic, consider adding chopped chives, thyme, or rosemary to the vegetable mix for a different aromatic profile.

FAQs

Q: Can I make this stromboli ahead of time?
A: You can roast the vegetables and prepare them a day in advance. Store them in an airtight container in the refrigerator. Assemble and bake the stromboli closer to serving for the best texture.

Q: What kind of pizza dough is best?
A: Any good quality refrigerated or frozen pizza dough will work well. If you’re feeling ambitious, homemade pizza dough is also an excellent option.

Q: My stromboli is browning too quickly. What should I do?
A: If the crust is browning faster than the filling is heating through, loosely tent the stromboli with aluminum foil for the remainder of the baking time.

Q: Can I freeze a baked stromboli?
A: Yes, once completely cooled, you can wrap individual slices or the whole stromboli tightly and freeze for up to 2 months. Reheat as directed in the storage section.

Q: Is this recipe easily adaptable for meat-eaters?
A: Absolutely! You can layer thinly sliced capicola ham, pepperoni, or salami over the vegetables and cheese before rolling the dough for added protein and a classic Italian-American twist.

Final Thoughts

This Roasted Vegetable Stromboli is more than just a meal; it’s an invitation to gather, share, and savor. It’s a dish that proves vegetarian cooking can be just as hearty and satisfying as any other. I encourage you to try it, to let the aromas fill your kitchen, and to enjoy the delightful crunch of the crust giving way to a warm, cheesy, vegetable-filled interior. Serve it with a simple vinaigrette salad, a glass of your favorite Italian wine, and soak in the joy of a truly delicious, home-cooked meal. I’d love to hear how yours turns out!