This recipe can be easily adapted to include your favourite vegetables. It also is a great way to make use of day old bread. It makes a light, healthy meal or hearty snack.
Servings 2people
Calories 780kcal
Author Allison Ruth
Ingredients
4slicescrusty whole grain bread
4ozgoat cheese
2.3Tablespoonsolive oil2 Tbsp + 1 tsp
2small beetssliced crosswise
4carrotssliced into thin sticks
1red onionquartered
5-6clovesgarlic
2Tablespoonsfresh basilcoarsely chopped
Instructions
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the beets, carrots, onion, and garlic to the hot oil. Saute vegetables for 5 to 6 minutes, or until they begin to soften. Add 3 tablespoons water to the skillet and cover. Cook vegetables for an additional 6 to 7 minutes, or until tender. Remove lid and let cook for about 2 minutes until remaining water has mostly evaporated. Remove skillet from heat.
To toast the bread, brush remaining teaspoon olive oil evenly onto the bread slices. Place bread in broiler for 1 to 2 minutes, or until lightly toasted. Remove from broiler and spread evenly with goat cheese. Return to broiler for 1 to 2 minutes until goat cheese is warm and soft.
Top toasted bread with the vegetables and sprinkle each slice with fresh basil, and freshly ground salt and pepper. Eat warm.