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    TaraTeaspoon » Recipes » Dips

    Tapenade Toasts With Roasted Vegetables + Prep Tip

    Published: Jan 9, 2015 · Updated: Jul 9, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

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    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.

    📖 Recipe

    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
    Work Time 15 minutes mins
    Total Time 40 minutes mins
    Course Dinner
    Servings 4 Servings

    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
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    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!

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    Comments

      5 from 3 votes

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    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

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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