Roasted Vegetable Sourdough recipe - ingredients, nutrition and when to eat it
A simple meal of sourdough toasted until crisp and topped with seasonal vegetables.
A simple meal of sourdough toasted until crisp and topped with seasonal vegetables. The vegetables’ sweetness pairs beautifully with the bread’s tangy, chewy bite. It’s lovely for lunch or a light dinner.
Bread & brunch · 25 minutes to cook
Tips: Spread the vegetables out in the pan without overlapping so moisture doesn’t collect and the edges roast nicely.
Tips: Toast the sourdough just before serving so it stays crisp even after you add the vegetables.
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Ingredients (1 serving)
- Sourdough bread — 1 piece
- Zucchini — 0.3 pc
- Red bell pepper — 0.3 pc
- Onion — 0.1 pc
- Olive oil — 1 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp
- Basil — 2 sheet