-
1
Wash and pat dry any kind of firm vegetables. I had one of each - zucchini, red & yellow bell peppers, onions, tomatoes (no juice), green chilli and coriander on hand. Cut them into long, equal sized strips. Preheat oven to 190 C or 375 F.
-
2
In a large mixing bowl, place veggies and drizzle generously with olive oil. Sprinkle some salt and pepper. Arrange them on evenly on a baking sheet and roast them for 30-40 minutes, until crisp and tender. Cool and store in an air tight container if not using immediately. Refrigerate for a longer shelf life.
-
3
Using a small, sharp jar top, cut a hole out of the center of the slice of bread. Heat a bit of butter in a skillet and pan roast the bread with its cutout on one side. Turn it over and place a layer of roasted vegetable around the hole. Melt a small nugget of butter inside the hole and crack an egg in the middle. Cook over low-medium heat for 2-3 minutes or more depending on how well you want the egg to be cooked.
-
4
If you want to cook it through, carefully flip it over and cook for 2 minutes. To use up the left over veggies, the next day for dinner I topped this with one more piece of bread and made it into a sandwich. Two of these with a glass of fruit juice we were stuffed. Yum!
