Avocado and roasted tomato on toast

Avocado and roasted tomato on toast

By
From
Tiffiny's Lighten Up Cookbook
Serves
2
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 roma tomatoes
2 teaspoons extra-virgin olive oil
freshly ground black pepper
2 tablespoons mixed herbs, chopped, (such as parsley, basil and thyme)
1 tablespoon balsamic vinegar
2 slices bread, (such as pumpernickel, dark rye or multigrain)
1 avocado, peeled and sliced
salt

Method

  1. Preheat oven to 180°C.
  2. Cut the tomatoes in half and mix with the oil, salt, pepper, herbs and vinegar until evenly coated. Roast on a tray in the preheated oven for 30–40 minutes, or until tender.
  3. Toast the bread until golden brown. Arrange two tomato halves and half an avocado on each slice of toast.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
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