Roasted Vegetable on Toast

Ingredients

• 4 slices Tuscan white bread
• 4 young carrots
• 2 small onions (peel, halve and finely slice)
• 1 yellow bell pepper
• 4 large broccoli florets
• 1 Garlic clove
• Salt
• Pepper
• 2 tbsp oil

Instructions

1. 1.

   Grease a baking sheet with oil and season with salt and pepper. Wash the carrots, peel if desired, trim the greens to 1 cm, halve them lengthwise, and place cut side down on the sheet. Wash the broccoli florets, drain, halve them, and add to the sheet as well. Peel the onions, halve them, and carefully remove the outer layers.

2. 2.

   Place everything cut-side-down on the baking tray. Wash the bell pepper, clean it, halve it, remove seeds and white membrane, slice into strips, and add to the tray. Peel the garlic clove, finely chop, sprinkle over the vegetables, and bake at 200°C for about 20 minutes.

3. 3.

   Meanwhile, drizzle oil over the bread slices and lightly toast them in a pan over medium heat. Remove the roasted vegetables from the oven, arrange decoratively on the toasted bread, season with salt and pepper if needed, and serve warm.