It’s the close of August and my home herb garden is yielding the most delicious zucchini and green tomatoes. Fresh from the vine, I decided to serve the tangy two-some together over sourdough.. Hand-picked, sliced, and roasted with a few pantry seasoning staples, plus my by demand broccoli pesto has become the happiest brunch accident of the summer. Follow my veggie forward green toast recipe below exactly as written or with a few of my add on options for a more filling protein forward anytime toasted treat.

6-Ingredient summer zucchini + green tomato toast

ingredients:

• sourdough bread

• pesto (get my broccoli pesto recipe here)

• zucchini

• green tomato

• arugula

• goat cheese

• s+P, EVOO for seasoning

directions

• preheat oven to 350

• thinly slice zucchini + tomato into 1/4 inch slices

• season veggies in s+P plus EVOO (I also love trader joe’s mushroom umami seasoning for something unexpected)

• spread pesto over sourdough bread and top with goat cheese

• roast veggies and toast on a sheet pan for 7 minutes

• top your toast with fresh arugula + layer with roasted zucchini + tomatoes

• finish with a squeeze of lemon (add an over easy egg or top with turkey bacon for a protein punch)