Description
Enjoy a nutritious avocado toast topped with flavorful roasted veggies, perfect for a quick, wholesome breakfast or light dinner.
Ingredients
- 2 slices whole grain or sourdough bread
- 1 ripe avocado
- 1 cup mixed vegetables (such as bell peppers, zucchini, cherry tomatoes, and red onion), diced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano or Italian seasoning
- Salt and pepper to taste
- 1 teaspoon lemon juice
- Optional toppings: crushed red pepper flakes, fresh herbs (parsley or cilantro), feta cheese or a sprinkle of nutritional yeast
Instructions
- Preheat oven to 425°F (220°C).
- Toss diced vegetables with olive oil, dried oregano, salt, and pepper on a baking sheet.
- Roast vegetables for 15-20 minutes until tender and slightly caramelized, stirring halfway through.
- Toast the bread slices until crisp and golden.
- In a bowl, mash the avocado with lemon juice, salt, and pepper until creamy but slightly chunky.
- Spread the mashed avocado evenly over the toasted bread.
- Top with roasted vegetables.
- Garnish with optional toppings like herbs, red pepper flakes, or cheese.
- Serve immediately.
Notes
- Use ripe avocado for creamy texture and best flavor.
- Do not over-roast veggies; keep some bite for texture contrast.
- Toast bread just before serving to keep it crisp.
- Add freshness with herbs or a squeeze of lemon to balance richness.
- Prepare veggies ahead and reheat or serve at room temperature for quick assembly.
- Store leftover roasted veggies in an airtight container in the fridge for up to 3 days.
- Keep mashed avocado separate and use within 24 hours, covering tightly with plastic wrap.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking and Toasting
- Cuisine: American