Roasted Garlicky Bell Pepper Spread on Rye Toast

Time for toast anyone? Though we don't eat bread very often, once in a while it can taste so good. Especially when it's with a homemade spread. I must say this bell pepper spread came out so good. Definitely making this again. Perfect start of a busy day.

Sometimes you need that bit more to get you started but no worries I'll have a green smoothie later as a mid-morning snack. I'm not giving up on my favorite daily drink hehe. Anyways, have a great evening or day! It's gonna be a hot one on our side of the world. I can feel it already.

Ingredients

For the roasted veggies

2 bell pepper, quartered and deseeded
3 clove of garlic, skin on and lightly crushed
1/2 cup sliced onions sliced
1 cup quartered tomatoes
1-2 tbsp extra-virgin olive oil or melted coconut oil

For the sandwich

1/2 tsp ground cumin seeds
1 tsp dried oregano
1/2 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1-1.5 cup shredded salad greens of your choice
1/2 cup cucumbers slices
4-6 slices bread rye bread or other bread of your choice

Instructions

For the roasted veggies

1. Preheat oven to 400°F or 200°C.
2. Add bell pepper, tomatoes, and onions to a baking sheet. Drizzle with a little olive or coconut oil and roast for 20 to 30 minutes or until soft and browned.
3. With a sharp knife, remove the skin from tomatoes and bell pepper.

To make the sandwich

1. Squeeze garlic out of the skin. Combine all roasted veggies into a blender or food processor. Blend until a smooth spread-like paste.
2. Toast bread slices and top bread slices with bell pepper spread, salad greens, and cucumber.

Bon Appétit

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1

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