Memorial Day - Website Banner
SLIM Collagen Shakes
Current Recipe:

Roasted Vegetable Sandwiches

Coconut Cream / Eggplant / Bell Pepper / Carrot / Onion / Lettuce

Related Resources:

More Recipes

The Bloody Mary goes south of the border to create this beautiful green version of the traditional drink... the Verde…

When the weather gets hot, the collagen gets cold! These "protein collagen popsicles" are a completely delicious way to get…

Looking for a way to boost the nutrition of your broth even further? Add dark leafy greens to your bone…

If you're comfortable making bone broth now and want to try something a little different why not try duck bone…

As seen on Good Morning America!  As I said on the show, this pork chili is PERFECT for Super Bowl…

When the weather gets colder, these recipes will warm you up from the inside out, while keeping you slim, fit, and…

Spinach Salad with Pomegranate Vinaigrette This salad combines five super healthy foods with anti-aging properties and big beauty benefits! Meet…

Pecan Crusted Salmon Filets Good for you Omega-3s in salmon boost your skin’s elasticity and are great at moisturizing your…

Salted Caramel Chocolate Shake One of my favorite all time flavors is salted caramel. That salty-sweet buttery flavor is hard…

Roasted Vegetable Sandwiches

Written by Dr. Kellyann Petrucci

Download PDF

Prep time: 15 min • Cook time: 15 min • Yield: 2 servings


  • 1 medium bell pepper, any color, cut into 1-inch pieces
  • 1 small Italian eggplant, cut into 1-inch chunks  
  • ½ cup carrot rings
  • ½ cup sliced onions
  • 2 teaspoons olive oil
  • Fine sea salt and fresh ground pepper, to taste
  • Balsamic vinegar, to taste
  • Iceberg lettuce leaves
  • 4 tablespoons coconut cream


  1. Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment. Set aside. 
  2. Combine vegetables in a bowl with oil. Toss well. Spread the vegetables on the baking sheet. Roast the vegetables for 10-minutes. Remove from oven and cool completely. Season with salt and pepper to taste.
  3.  Use lettuce leaves as “bread” to make those sandwiches and top the vegetables and top with a spoonful of coconut cream. 


To convert this into a salad, serve the vegetables over a bed of greens or chop the Romaine lettuce and add 1 cup fresh diced tomatoes or grape or cherry tomatoes.

Coconut cream is similar to milk, but is much thicker, with a creamy consistency. Unshaken, full-fat, coconut milk will collect a couple of inches of “cream” on the top. If you can find coconut cream, use coconut milk. To whip coconut milk to a whipped cream consistency, chill an unopened can of coconut milk for 8 or more hours. Chill a glass or metal mixing bowl in the freezer for one or more hours. 

Carefully open the can of coconut milk (or cream) and spoon the thick cream that has collected on top and transfer to the chilled bowl. Whip the “cream” with an electric mixer until fluffily, like whipped cream. If you’d like your whipped coconut “cream” sweet,  add a bit of coconut sugar near the end of the whipping.  

If you would like a list of my recommended products – including coconut milk – click the link below!

Click Here to Download!