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Vegetable Deli Roll

Guilt free deli roll & you can eat the whole thing!

Adapted from @fleishigsmag


1 medium eggplant, thinly sliced

1 medium zucchini, thinly sliced

4-5 ounces pastrami cold cuts

½ cup sugar free barbecue sauce

Oil spray


  • Preheat oven to 400°F.
  • Thinly slice eggplant and zucchini.
  • Place slices on baking sheet and brush with barbeque sauce.
  • Spray with oil spray and bake for 15 minutes.
  • Allow to cool.
  • Place pastrami on top of roasted vegetables and roll up.
  • Brush the rolls with barbeque sauce and spray with oil spray.
  • Return to oven and bake for an additional 5-8 minutes.

Enjoy! Count the entire recipe as a dinner.

Count towards beef for the week.

Note – not recommended before a weigh-in due to high sodium content