Tapenade Toasts with Roasted Vegetables
1. Heat oven to 425 degrees F. Toss 1 sliced zucchini, 1 small sliced onion, 1 sliced bell pepper, and 1/2 pint grape tomatoes with 1 tbsp olive oil and 1/2 tsp kosher salt. Roast, turning once, until vegetables are soft and golden, about 30 min. Spread 4 slices toasted ciabatta with prepared olive tapenade and top with roasted vegetables. Serves 4.
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