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🍽️ Roasted vegetables on toast

219 kcal · 30 min · 4 servings

Ingredients

• 4 slices Tuscan white bread
• 4 young carrots
• 2 small onions (peel, halve and cut into thin slices)
• 1 yellow bell pepper
• 4 large broccoli florets
• 1 garlic clove
• salt
• pepper
• 2 tbsp oil

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Place a baking sheet on the oven rack.
3. 3. Brush the baking sheet lightly with oil.
4. 4. Sprinkle some salt and pepper onto the baking sheet.
5. 5. Wash the carrots thoroughly.
6. 6. Peel the carrots if they have a thick skin.
7. 7. Trim the green tops of the carrots to about 1 cm in length.
8. 8. Halve the carrots lengthwise.
9. 9. Place the carrots on the sheet with the cut side facing down.
10. 10. Wash the broccoli florets.
11. 11. Drain the broccoli well.
12. 12. Halve the broccoli florets.
13. 13. Place the broccoli on the baking sheet as well.
14. 14. Peel the onions completely.
15. 15. Halve the onions.
16. 16. Carefully separate the outer two layers of the onions.
17. 17. Wash the bell peppers.
18. 18. Remove the stem and the inside of the bell peppers.
19. 19. Halve the bell peppers.
20. 20. Remove the white membrane inside the bell peppers.
21. 21. Cut the bell peppers into strips.
22. 22. Place the pepper strips on the sheet with the cut side facing down.
23. 23. Peel the garlic.
24. 24. Finely chop the garlic.
25. 25. Sprinkle the chopped garlic over all the vegetables.
26. 26. Place the baking sheet in the oven.
27. 27. Bake the vegetables for about 20 minutes.
28. 28. Take the baking sheet out of the oven.
29. 29. Drizzle some oil onto the bread slices.
30. 30. Heat a frying pan over medium heat.
31. 31. Toast the bread slices lightly in the pan.
32. 32. Decoratively arrange the roasted vegetables on the toasted bread slices.
33. 33. Place the topped breads onto plates.
34. 34. Season the vegetables to taste with salt and pepper.
35. 35. Serve the dish warm.

Nutrition per serving

• kcal: 219
• Protein: 6 g · Fett/Fat: 6 g · Carbs: 35 g