MEAL IDEAS

Roasted Veggies Toasts

Try these crab-filled salad served on main cause, layered with cheese cubes and bread chunks and drizzled with tangy dressing.

By Vickypee  I  Updated on April 30, 2024

Jump To RecipeRoasted Veggies Toasts

I’ve always served this delicious, crab-filled salad as a main course in our restaurant, It’s really good! Bread counts as salad, and use roasted vegetable tossed with chunks of fresh parmesan cheese, with a delicious dressing flavor throughout.

I like to have some fun with my browed edge bread. It’s just 1 minute each side frying ciabatta or sourdough with un-salt butter. It takes a little extra time, but it isn’t complicate at all.

All in the salad combines whole delight in itself. It’s a great make-ahead breakfast, or just a nice, lovely weeknight family dinner. this is something they’re sure to love.

Variations

  • Toss in 1 cup cooked red bean or sliced ear corn.
  • Omit the sausage and double of parmesan cheese for a meat-free dish.
  • Use rice vinegar instead of apple cider vinegar.

Notes

  • You can cut up the veggies and cube the cheese, and make the dressing well in advance. Store them in separate containers in the fridge.

Add It Up

  • Serve it up with extra parmesan cheese and sprinkle with red cheddar cheese.
Golden roast potatoes with a pinch of salt, pepper, and drizzle with olive oil.

Roast Potatoes

Preheat the oven to 425 °F. Peel and cut potatoes into 1-inch chunk. Toss potatoes with a pinch of salt, pepper, and drizzle with olive oil on rimmed baking sheet. Arrange potatoes on the single layer. Roast until cut sides are starting to brown, and beginning to soften about 20 to 25 minutes.

Easy roast veggies, spread carrots, yellow squash, red onion in single layer on baking sheet

Roast Veggies

Preheat the oven to 425 °F. Peel and cut carrots, yellow squash, into 1-inch chunk. Peel off the dry outer layer of the onion, halve bulb, and cut into 1-thick-wedges, toss the veggies with a pinch of salt, pepper, and drizzle with olive oil. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning soften, about 15 to 17 minutes

Delicious Toast Bread with Butter

Toast Bread

Slice the bread 1-inch-thick, melt some butter on the pan over low heat, lay the bread, cut side down on the pan, fry the bread on both side until it starting brown on the edge, about 1 minute per side. Remove from the pan, then cut into 1-inch cube.

* Find the complete recipe with measurement below.

Kitchen tips to store leftover cheese.

Kitchen Tips: A Good Way To Store Cheese

Whether you’ve got leftovers from your party cheese platter or a single wedge of Parmesan that you want to make last, the issues are the storage.

Storing cheese presents a conundrum: as it sits, it releases moisture. If this moisture evaporates too quickly, the cheese dries out. But if the moisture stays on the cheese’s surface, it encourages mold.

The best method we always use parchment paper loosely wrapped with aluminum foil. The paper wicks moisture away. While the foil cover traps enough water to keep the cheese from drying out. Wrapped this way, refrigerated the cheeses for about a week, and cheddar stay almost like new more than a month later.

Recipe

Roasted Veggies Toasts

Makes 3 To 4 Servings

Ingredients

  • ¼ cup olive oil, plus more for drizzling
  • 1 ½ tablespoons apple cider vinegar
  • Sea salt and black pepper
  • 1 large potato, peeled, cut into 1-inch chunks
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1 medium yellow squash, cut into 1-inch chunks
  • 1 medium red onion, cut into 1-thick-wedges
  • 4 Italian sausages
  • 1 medium ciabatta or sourdough, cut crosswise 1-inch thick
  • 50g un-salt butter
  • 150g fresh parmesan cheese, cut into ½ -inch cubes
  • 10 mint leaves

Directions

  1. Preheat the oven to 425 °F
  2. Prepare the veggies, put the potato on a rimmed baking sheet.
  3. And put the carrot, onion, yellow squash on a separate rimmed baking sheet.
  4. Season both pans with a pinch of sea salt and black pepper and drizzle on a little olive oil.
  5. Roast the vegetable for 20 to 25 minutes for the potato pan, and 15 to 17 minutes for the carrot pan.
  6. Meanwhile, make the dressing, in a small jar, shake together the olive oil, vinegar, and salt and pepper to taste.
  7. Next, melt some butter on a pan over low heat, lay the bread right on the pan.
  8. Fry the bread on both side until it starting brown on the edge, about 1 minute per side.
  9. Remove from the pan, then cut into 1-inch cubes, set aside.
  10. Grill the sausage on the grilled pan until golden all over and roughly sliced.
  11. Now, put all the roasted veggies and fried sausage in a large bowl.
  12. And add the golden cube bread, the parmesan chunks, and two-thirds of the dressing.
  13. Toss everything together, then sprinkle the mint leaves.
  14. Then add more the dressing to taste, just to make sure don’t add too much.
  15. It’s all tossed and ready to serve.
Roasted Veggies Toasts for Breakfast to Dinner

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Hi, I'm Vickypee

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