What could be lovelier than celebrating Spring and sunny days to come with a fresh take on a yummy recipe? By combining all my favorite veggies, this dish is an unbelievably delicious delight. Start by tossing the veggies with olive oil, honey, a dash of salt and za’atar in a pan until they are caramelized. You’ll want to top off the toast with the roasted veggies and avocados for the full Green Goddess effect. Serve as an appetizer at your next garden party– it’s sure to dazzle any table and be a guest favorite!
- 1 pound assorted spring vegetables (radishes, snap peas, shallots, carrots, asparagus), cut into 1-inch dice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon salt, divided
- ½ teaspoon za’atar
- 6 slices whole grain bread (I used Udi’s Gluten-Free Millet-Chia loaf)
- 3 Avocados
- ½ cup Yogurt-Tahini Sauce
- Hemp seeds for garnish, optional
For detailed instructions on how to prepare this recipe, visit Feed Me Phoebe.
The adorable Phoebe, the face behind the delicious recipes of Feed Me Phoebe, is a NYC native. Her cooking endeavors are an extension of her philosophy of living a balanced life beyond the plate. Keep up with her healthy and adorable blog and connect with her on Facebook, Twitter and Pinterest.