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Roasted Vegetable and Brie Stuffed Croissants

4 Servings


High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

14 g
37.5 g
4 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 494
  • Fat 32.7 g
    • Saturated   14.5 g
    • + Trans 
  • Cholesterol 76 mg
  • Sodium   670 mg
  • Carbohydrate 37.5 g
    • Fibre   4 g
    • Sugars  
  • Protein 14 g
    • Vitamin A 37 %
    • Vitamin C 93 %
    • Calcium 11 %
    • Iron 14 %


Preheat the oven to 450 degrees F. Place the onion, zucchini, red pepper, eggplant and garlic in a bowl. Add the olive oil, balsamic vinegar, salt and pepper. Place in a single layer on a parchment paper-lined baking sheet. Roast the vegetables for 20 to 25 minutes, or until nicely roasted and just tender. Remove the vegetables from the oven and sprinkle with the basil or parsley. Slice the croissants in half and stuff them with the lettuce, roasted vegetables and slices of the cheese.

Serving Suggestions

Serve a bowl of Mediterranean-style soup alongside these sumptuous sandwiches, such as the Spinach Soup with Sun-dried Tomato Pesto, or Roasted Roma Tomato and Garlic Soup, found in our website recipe collection.

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