Roasted Veggie Cheese Crackers

Another addition to the yummy cracker network, these roasted vegetable crackers allow you to add in even more vitamins and color (and flavor).

Roasted vegetable and cheese crackers

2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1/4 cup roasted, minced vegetables*
1/2 cup butter

1. In a bowl, combine cheeses, vegetables and butter. Mix until mixture forms a ball.
2. Roll into a 1-1/2″ cylinder; wrap in waxed paper and store in the refrigerator for 30 minutes until firm.
3. Using a sharp knife, slice cylinder into 1/8″-1/4″ segments and place 3″ apart on ungreased cookie sheet.
4. Bake in 400 degree oven for 6 minutes. Let rest for a minute or two on the pan if too difficult to move.
5. Cool on a rack. Store in a bag on the counter.

*(I used green bell pepper, red bell pepper and onion)

Nutritional Information 1/6th recipe: Calories: 317, Carb: 2, Fiber: 1, Net Carb: 1, Protein: 14, Fat: 29

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  1. These look fantastic. You are a health goddess!

    Thank you for all the great recipes and inspiring me to get back on the bandwagon. No easy feat before the holidays!

  2. Your Lighter Side says

    Thank you, Jennifer. I'm right there with you for the holidays.

    I have 50 more recipes in the pipeline to share. I just need the final tweaks and pictures and we're golden. And during the holidays, too! I am going to focus on healthy, succulent foods, with a few sweet treats thrown in–but mostly savory.

  3. GrannyMumantoog says

    What a great idea to add roasted veggie bits to LC cheese crackers! Can't wait to see your other holiday ideas!

  4. HI I made these today, They taste good – however they were very greasy with the butter and did not get hard at all. Just soft.

  5. Your Lighter Side says

    Hey, Rosalie! They didn't set up? Humm humm humm… (That's my thinking out loud humm)… I'm wondering if they need to go into a dehydrator to complete the crisping process.

  6. Thanks, I happen to have one and I am trying that as we speak. 🙂

  7. Your Lighter Side says

    Please let me know how they turn out! They should crisp up quickly. I know sometimes when my schtuffs goes floppily, I tuck them into the dehydrator for an hour or two and they crisp up. and that's in induction! 6-8 servings of vegetables? I hope that works here, too!

  8. Thinking of a roasted veggie Dish I make with zukes, cauli, broccoli, onions, mushrooms, & red peppers drizzled with EVOO, grated garlic, & Italian herbs. U think they would work here or would they have too much moisture?

  9. Your Lighter Side says

    If you process some of the veg (1/4 cup?) and really work out the liquids, you might be all right. There has to be enough cheese and flax to bind the crackers together, and sometimes the veggies might get in the way/remain soft if there are too many.

  10. That is what I was thinking, squeezing out liquids w/cheesecloth and allowing them to drain on a cheesecloth covered strainer for about an hour, like u suggest w/the cauli and Zuke dough. Can't wait to try this, I will let u know how it works out. Ty!

  11. Stephanie says

    Seriously, I have just spent my ENTIRE day reading this site, printing recipes, reading comments and making notes on all the recipes….and I have barely scratched the surface. LOL I have a feeling I will be spending all day tomorrow here as well!
    Thank you soooo much for this!! I’m so excited to find FLAVORFUL low carb recipes, so I can lose my “I had 5 babies” flabby spare tire and then some. hahah.
    Please keep posting!! <3

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