Photo: Joseph Gonzalez
Roasted Veggie, Pesto and Feta Toasts
8 ingredients
10 min + 20 min
(2 servings)
openrecipes
This light and healthy vegetarian lunch is the perfect centerpiece for lunch. Make sure to use really great bread, it makes the dish!
Estimated Nutrition (whole recipe, rough)
773
Calories
23g
Protein
24g
Fat
114g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 red bell pepper, seeded and sliced thinly
- 1 red onion, sliced thinly
- Salt and pepper, to taste
- 4 slices whole grain bread
- 1/4 cup basil pesto
- 1/4 cup crumbled feta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By backtoherroots ·
Recipe sourced from
openrecipes