Roasted Vegetable and Mushroom Toast
A quick, satisfying open-faced toast topped with roasted vegetables, mushrooms, and greens, finished with a drizzle of olive oil and fresh parsley.
- Total time
- 25 min
- Servings
- 1
- Calories
- 420
- Protein
- 10g
Ingredients
- 2 slice bread slices
- 4 oz baby potatoes
- 1 medium carrot
- 4 oz mushrooms
- 4 whole cherry tomatoes
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. Halve the 4 oz baby potatoes and slice the 1 carrot into thin rounds. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- 2
Roast the potatoes and carrots for 10 minutes, then add the 4 oz mushrooms and 4 cherry tomatoes. Continue roasting until vegetables are tender and lightly browned, about 10 more minutes.
- 3
While vegetables roast, toast the 2 bread slices until golden and crisp.
- 4
Divide the roasted vegetables over the toast, drizzle with remaining 1 tbsp olive oil, and top with fresh parsley if desired. Serve warm.
Tools you’ll need
- baking sheet
- toaster or oven
- knife
- cutting board
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