• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara Teaspoon logo

  • Home
  • Recipes
    • Recipe Index
    • Breakfast + Brunch
    • Main Dish
    • Pasta
    • Salads
  • Cookbook
  • Newsletter
  • About Me
    • Contact Me
    • Ask Tara
    • Privacy Policy
    • Disclosure Statement
  • Shop
    • Checkout
    • Cart
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
    • Recipe Index
    • Breakfast + Brunch
    • Main Dish
    • Pasta
    • Salads
  • Cookbook
  • Newsletter
  • About Me
    • Contact Me
    • Ask Tara
    • Privacy Policy
    • Disclosure Statement
  • Shop
    • Checkout
    • Cart
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • YouTube
  • ×
    TaraTeaspoon » Vegetables

    This page contains affiliate and sponsored links. See my full disclosure.

    Published: · Modified: Aug 31, 2020 by

    Tapenade Toasts With Roasted Vegetables + Prep Tip

    Jump to Recipe Pin Recipe
    Tapenade Toasts with Roasted Vegetables Pinterest Pin
    Tapenade Toasts with Roasted Vegetables Pinterest Pin
    Tapenade Toasts with Roasted Vegetables Pinterest Pin

    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).

    Tapenade Toasts With Roasted Vegetables

    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 recipe image

    Tapenade Toasts with Roasted Vegetables

    Tara Teaspoon
    Make a flavorful sandwich with olive spread and top with roasted vegetables.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 40 mins
    Course Dinner
    Cuisine American
    Servings 4 Servings
    Calories 70 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    Serve these open-faced sandwiches as lunch or dinner.

    Nutrition

    Calories: 70kcalCarbohydrates: 8gProtein: 1gFat: 3gSodium: 299mgPotassium: 370mgFiber: 2gSugar: 5gVitamin A: 1520IUVitamin C: 56.9mgCalcium: 20mgIron: 0.5mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.
    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    « Barbecue Popcorn With An Easy BBQ Seasoning Mix
    22 Things To Do With Silverware! »

    Filed Under: Dips + Spreads + Salsas, Tips And Techniques, Vegetables

    Reader Interactions

    Comments

    1. Mary Bench says

      May 05, 2019 at 10:34 pm

      Such wonderful flavors!

      Reply
    2. Marie says

      August 06, 2020 at 3:10 pm

      I've never had Olive Tapenade. I loved it, especially with the roasted vegetables. I love healthy recipes, like this one, that are packed with flavor!

      Reply
    3. Julie says

      March 14, 2022 at 8:10 pm

      This is a great idea for those leftover roasted veggies and a quick, satisfying lunch.

      Reply
    4. Britney says

      March 19, 2022 at 4:05 pm

      I make these all the time for a quick, easy snack! So good!

      Reply

    Let us know how it went! Cancel reply

    You have to agree to the comment policy.
    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    search this website

    I’ve been sharing my original ideas for years. What began as a passion, turned into a career as magazine Food Editor at Martha Stewart and then Entertaining Director at Ladies’ Home Journal. All in all, I’ve shared recipes, cooking tips, and DIY ideas with more than 24 MILLION people. Make that 24 million and one. Thanks for stopping by Tara Teaspoon!

    Live Life Deliciously - Order from Amazon!

    Live Life Deliciously cookbook with cutting boards on table

    follow on social

    • Bloglovin
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube
    drinks and smoothies e-magazine

    Need something to cool you off?

    Sign up to get a FREE mini magazine full of refreshing drink and smoothie ideas!

    Live Life Deliciously Recipe Sharing Group!

    In this group, we share dinner, dessert, snack, and lunch recipes. Any and all recipes are welcome (with a few rules). Let's make cooking and baking at home fun!

    Join Our Group

    Media Kit

    • facebook
    • instagram
    • pinterest
    • youtube

    Footer

    Helpful Links

    • New Posts
      • Recipe Index
    • Cookbook
    • Shop
      • Cart
      • Checkout
    • About Me
      • Ask Tara
      • Videos
      • Contact Me
        • Privacy Policy
        • Tara Teaspoon Disclosure Statement

    Popular Recipes

    • Cookbook
    • Easy Dinners
    • Grilling
    • Chicken
    • Baking

    Recent Posts

    • Favorite Recipes from Tara Teaspoon
    • The Most Delicious, Just-Rhubarb Crisp
    • How To Freeze Rhubarb: Use For Cooking and Baking All Year
    • Orange Glazed Carrots
    • The New Wedge Salad

    Copyright © 2022 Tara Teaspoon on the Brunch Pro Theme