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.
📖 Full Recipe
Tapenade Toasts with Roasted Vegetables
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
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Mary Bench says
Such wonderful flavors!
Marie says
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!
Julie says
This is a great idea for those leftover roasted veggies and a quick, satisfying lunch.
Britney says
I make these all the time for a quick, easy snack! So good!