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.
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.
Mary Bench says
Such wonderful flavors!
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!
This is a great idea for those leftover roasted veggies and a quick, satisfying lunch.
I make these all the time for a quick, easy snack! So good!