Cheesy Veggie Toast with Bell Peppers & Zucchini
Description
This vibrant, open-faced toast is a medley of crispy bread, sautéed seasonal veggies, and gooey melted cheese. It’s the perfect combination of quick comfort food and colorful nutrition—ideal for a light lunch, snack, or weeknight dinner. With bold bell pepper sweetness, tender zucchini, and herb-seasoned cheese, every bite is bursting with flavor and texture.
📝 Ingredients
- 2 slices of rustic bread (sourdough or whole grain recommended)
- 1/2 zucchini, thinly sliced into rounds or ribbons
- 1/2 red bell pepper, thinly sliced
- 1/2 yellow bell pepper, thinly sliced
- 1/2 cup shredded mozzarella cheese (or your preferred melting cheese like fontina, provolone, or cheddar)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1 tbsp fresh chives, chopped (for garnish)
🍳 Instructions
- Prep & Toast Bread
Preheat oven to 400°F (200°C). Lightly brush both sides of bread slices with olive oil. Toast them on a baking sheet for 5 minutes until slightly crisp but not fully browned. - Sauté the Veggies
In a skillet over medium heat, add a bit of olive oil. Sauté zucchini and bell peppers for 3–4 minutes until slightly softened. Season with salt, pepper, garlic powder, and oregano. - Assemble the Toasts
Remove toasted bread from the oven. Divide sautéed veggies evenly over each slice. Sprinkle mozzarella (or your cheese of choice) generously over the top. - Bake Until Golden & Melty
Return to the oven and bake for another 6–8 minutes, or until cheese is melted and bubbly. For extra crisp and golden cheese, broil for 1–2 minutes at the end. - Garnish & Serve
Remove from the oven and sprinkle with chopped fresh chives. Serve hot, optionally with a drizzle of hot sauce or balsamic glaze.
📝 Notes & Tips
- Bread Base: Rustic bread like sourdough or whole grain holds up well under cheese and toppings.
- Add Protein: Add a fried egg, grilled tofu, or chickpeas for a more filling option.
- Cheese Variations: Try shredded gruyère, feta crumbles, or goat cheese for a flavor twist.
- Extra Flavor: Add a smear of pesto or hummus under the veggies before baking.
- Storage: Best served fresh, but you can store leftovers in the fridge and reheat in a toaster oven or air fryer.
🍽️ Servings
- Serves 1–2 people (2 loaded toasts total)
📊 Nutritional Info (Per Toast – Approximate)
- Calories: 220–280
- Protein: 9g
- Fat: 13g
- Carbs: 22g
- Fiber: 3g
- Sugar: 4g
- Sodium: ~350mg
(Varies slightly depending on bread and cheese used.)
💪 Health Benefits
- Bell Peppers: Rich in vitamin C, antioxidants, and color-enhancing carotenoids.
- Zucchini: Low in calories, high in fiber and water content for digestion.
- Olive Oil: Heart-healthy fats and anti-inflammatory properties.
- Whole Grain Bread: Adds fiber, B vitamins, and longer-lasting energy.
- Cheese: Provides calcium and protein—opt for low-moisture options for lighter versions.
❓Q & A
Q: Can I make this dairy-free?
A: Yes! Use dairy-free cheese or a flavorful hummus spread for creaminess.
Q: Can I use a toaster oven instead of a full oven?
A: Absolutely—perfect for quick single servings! Use the toast and bake/broil settings.
Q: Is this recipe kid-friendly?
A: Definitely. Kids often enjoy the cheesy veggie combo—just chop veggies smaller if needed.
Q: What can I serve this with?
A: A side salad, cup of soup, or smoothie makes this a complete, wholesome meal.
Q: Can I prep this ahead?
A: You can sauté the veggies and store them in the fridge for up to 2 days. Assemble and toast fresh for best results.
Let me know if you’d like this turned into a printable recipe card, infographic, or adjusted for air fryer use!