Roasted Vegetable over Dark Toasts with Feta

Dinner or lunch doesn't always have to be a major undertaking. Sometimes, the simplest meals bring the most joy to our taste buds. This is a simple meal I make often for breakfast or lunch. Yes, I'm a savory breakfast girl. It's just my thing.


This is a great way to use some of those veggies in your fridge. This fresh Mediterranean-style toast will give you a burst of fresh herbs, lightly pan roasted veggies, olive oil and feta cheese. The mint pops with the Russian dark rye or dark pumpernickel bread. I used yellow squash, red bell peppers, red onion, garlic, fennel, and tomatoes. Other veggies can be chopped broccoli, cucumber, garlic,chickpeas, zucchini, cauliflower, carrots, and any other of your favorite veggies with texture and substance.



INGREDIENTS

Pan Veggies

  • 6 slices Russian dark rye (sub Pumpernickel), sliced into 1/2-inch slices

  • 1 yellow squash, seeds removed, diced

  • 1/2 red bell pepper, stems removed, diced

  • 1/2 fennel bulb, stem and heart removed, diced

  • 1/4 red onion, diced

  • 2 garlic cloves, sliced thin

  • 1 tsp dried thyme

  • 8 grape tomatoes, halved

  • 2 tsp salt + 1 tsp white pepper

  • 1 TBS extra virgin olive oil + a little more, if needed

  • Feta cheese,to taste

Toss Sauce

  • 1 TBS fresh dill

  • 1 TBS fresh mint, finely chopped

  • 1/2 TBS fresh parsley, finely chopped

  • 2 TBS extra virgin olive oil

  • 2 tsp white wine vinegar (Sub: white balsamic vinegar)

  • 2 tsp lemon juice

  • 1/2 TBS honey (more or less, to taste)

  • salt + pepper to taste


INSTRUCTIONS

Sauce

In a small mixing bowl is "toss sauce" ingredients. Set aside.


Veggies

In a 12-inch skillet, heat olive oil over medium high heat until wavy lines appear.

add all veggies EXCEPT for tomatoes to the hot pan. Allow to sit for 1 minute, then briskly toss around the pan for an additional 1-2 minutes until mixture is fragrant and lightly toasted.

Remove from heat, add "toss sauce" mix well and set aside in a bowl.

Without washing the pan, add an additional tsp of oil to skillet.

Heat the pan again, spread oil evenly around the pan. Add toasts to the skillet and toast each side 2-3 minutes, until desired crispness. Repeat in batches as needed.


Serve the veggies with sauce over the toasts. Add feta crumbles. Top with any additional sauce. Enjoy!!










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