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Recipe Instructions

Finely chop half the capsicum. Finely chop one-quarter of the zucchini slices.

Combine chopped capsicum and zucchini, tomato paste, mince and oregano. Shape half the mixture into 2 patties. Add chilli and pine nuts to remaining mixture. Shape into 2 patties.

Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Grill zucchini and eggplant slices for 2 to 3 minutes each side or until tender. Transfer to a plate. Cook patties for 4 to 5 minutes on each side or until cooked through.

Top roll bases with salad leaves, spiced patties, capsicum, zucchini, eggplant, dip and roll tops. Serve.

Recipe Ingredient

200g chargrilled red capsicum

2 small zucchini, thinly sliced lengthways

44.40 gm tomato paste

400g lean beef mince

40.00 ml chopped fresh oregano leaves

1 long red chilli, finely chopped

20.00 ml toasted pine nuts

olive oil cooking spray

1 baby eggplant, thinly sliced lengthways

4 wholemeal bread rolls, halved

80g salad leaves

Sliced tomato, to serve (toddler)

Barbecue sauce, to serve (toddler)

Basil, cashew and pinenut chunky dip, to serve (adults)

Recipe Cuisine


Cook Time


Prep Time


Total Time



116.63 calories

22.0 grams fat

5.7 grams saturated fat

38.0 grams carbohydrates

10.5 grams sugar

30.5 grams protein

65 milligrams cholesterol

743.2 milligrams sodium


Recipe Category

Lunch, main


Kid friendly, burger, barbecue, easy, mediterranean, tomato paste, eggplant, zucchini, beef, mince, capsicum, lunch, main, dinner, hamburger, burgers, traditional, comfort food, child-friendly, simpl, low carb, low sodium, low kilojoule, low fat, lower gi, diabetes friendly, healthy, high fibre, low sugar


Full of healthy vegetable and chargrilled beef patties, this recipe serves 2 adults and 2 toddlers.

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