INGREDIENTS:
- 4 slices of sourdough bread
- 2 ripe avocados, mashed
- 1 cup of cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
-1 cup of button mushrooms, sliced
- 2 tablespoons of olive oil
- 1 garlic clove, minced
- A pinch of chili flakes
- Salt and pepper to taste
- Fresh parsley, finely chopped for garnish
Method:
1. Preheat your oven to 200°C (392°F).
2. Toss the cherry tomatoes, mushrooms, and redbell pepper slices with olive oil and spread them on abaking sheet.
3. Roast the vegetables for about 15 minutes or until they're tender and slightly charred.
4. While the veggies are roasting, toast the sourdough slices until they're nicely browned andcrisp.
5. Once toasted,each slice with the garlic clove for a fragrant kick.
6. Spread the mashed avocado generously over eachslice of toast, and season with salt and pepper.7. Arrange the roasted vegetables on top of theavocado.
8. Finish off with a sprinkle of chili flakes and ascattering of fresh parsley.