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    TaraTeaspoon » Course » Appetizers » Dips

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    Published: by

    Tapenade Toasts With Roasted Vegetables + Prep Tip

    Jump to Recipe Pin Recipe Jump to Comments
    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.
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    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!

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    Filed Under: Condiments, Cooking Basics, Dips, Tips And Techniques

    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

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