I’m no vegetarian, but I sure do like veggies. Any kind.
Even better is when they’re roasted. Golden, tender, sometimes just a little charred!
(I’ll be completely honest, I have to force down broccoli, but when it’s roasted–delish!)
Here I’ve roasted an Italian medley of veggies and topped toast that has been smothered with kalamata olive tapenade (a pesto-like condiment with olives, capers and parsley).
Prep Tip: When I roast veggies I go to all the trouble to clean, cut and cook so I always do extra while I have the mess out. I use the extra veg all week on different sandwiches, in my salads or pasta dishes. They are ready and keep well in the fridge.
Tapenade Toasts with Roasted Vegetables
- 1 zucchini sliced
- 1 small onion sliced
- 1 bell pepper sliced
- ½ pint grape tomatoes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Olive Tapenade store-bought
- Heat oven to 425ºF. Toss zucchini, onion, bell pepper and tomatoes with olive oil and salt and transfer to a rimmed baking sheet. Roast in oven, turning once, until vegetables are soft and golden, about 30 min.
- Spread 4 slices toasted ciabatta with prepared olive tapenade and top with roasted vegetables. Serve warm or at room temperature.