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Recipe of the Week: 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


  1. Preheat oven to 400°F.
  2. Thinly slice eggplant and zucchini.
  3. Place slices on baking sheet and brush with barbeque sauce.
  4. Spray with oil spray and bake for 15 minutes.
  5. Allow to cool.
  6. Place pastrami on top of roasted vegetables and roll up.
  7. Brush the rolls with barbeque sauce and spray with oil spray.
  8. 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