Lunch and brunch
Roasted Vegetable Kefir Tartines
A cool layer of kefir cheese turns roasted vegetables on toast into a complete lunch. Roast until the pan is dry so the bread stays crisp.
Time15 minutes prep, about 25 minutes roasting
Makes4 tartines, enough for 2 meals
Make it
Method
- Heat the oven to 200°C.
- Toss the pepper, zucchini, onion, and tomatoes with olive oil, salt, and pepper on a large tray.
- Spread into one uncrowded layer and roast for 20 to 25 minutes, turning once, until browned and no watery liquid remains.
- Toast the bread until crisp. Spread each slice with 30 g kefir cheese.
- Pile the hot vegetables on top and serve two tartines per person.
Build soft, creamy and crisp layers
Sweet roasted vegetables, tangy kefir cheese, and crisp bread give you soft, creamy, and crunchy textures in one bite.
Store it
Keep vegetables and kefir cheese separately refrigerated for up to 3 days. Toast fresh bread when serving.
Choose other roasting vegetables
Eggplant, pumpkin, mushrooms, or asparagus work when cut to cook in the same time.
Keep the toast from going soggy
Juicy vegetables, soft cheese and waiting after assembly can all soften bread. Drain any tray juices, toast the bread well and assemble just before eating.