Now Vegetable Toast may sound a bit odd, but really, it is not. I did this on Saturday. It is a lovely vegetarian light meal and is perfect for a quick, easy lunch. It literally can be thrown together in a flash, and it is healthy.
I came across the basics of this recipe years ago from a magazine pullout. It somehow always intrigued me. I have tweaked it a bit and all I can say is that it is amazingly scrumptious.
This too, can be considered not only vegetarian but vegan if you choose not to use the cheese…but I just had to use the cheese, I love cheese, I am a cheese addict, although I must admit I was a bit mean with my cheese helping on this little toasts! (sorry family)
Do not be alarmed with the quantity of the baby spinach. Mine literally towered over my large frying pan. If the leaves fall, just pick them up and put them on the top of the mountain of baby spinach leaves, and gradually stir through while cooking . Trust me, as the baby spinach leaves cook, they will wilt, and all will be fine.
Oh, and on the cheese matter, I think if you used your favourite cheese, that would be great. I just had a light cheddar on hand, so used that, but feel free to go crazy if you are not counting calories (I never count calories…way too much trouble).
Also, any bread can be used. I used a continental bread this time, and a few slices of gluten free bread for my daughter.
Preparation time: 8 minutes
Cooking time: approximately 10 minutes
Total time: 18 minutes
a little coconut oil to saute the veggies
1 medium sized garlic clove
1 large white onion
250 grams baby mushrooms
175 grams baby spinach leaves
8 slices of continental bread
100 -125 grams light cheddar cheese, grated
Freshly ground salt and pepper
With a pestle and mortar, crush the garlic.
Roughly chop the onion, and set aside.
Wipe the mushrooms, with a dry cloth and then slice thinly.
Put the grill on high.
In a large frying pan, heat up the coconut oil and saute the onion and garlic together for approximately 2-3 minutes.
Add the thinly sliced mushrooms and cook for a further 3 minutes.
By this time the onions, garlic and mushrooms will be soft.
Add the baby spinach to the onion, garlic and mushrooms. It may seem a lot, but as the baby spinach cooks, it will soften and wilt.
Now, place the bread slices on a baking tray and put them under the grill. Watch these carefully to prevent the bread from burning. When the one side is done, turn them over and toast the other side until a nice golden brown. Remove from the grill.
Place the vegetable mixture on the grilled toast and sprinkle some grated cheese over the vegetables.
Season well to taste.
Return the toast with the vegetables on, to the grill and allow to cook until the cheese has melted and is bubbly.
Serve immediately and if necessary, add some extra freshly ground salt and pepper.