Mushroom, Tomato and Zucchini Bruschetta Recipe
Mushroom, Tomato and Zucchini Bruschetta Recipe
Looking for a dinner idea? With just a little effort, you’ll be rewarded with a nutritious and satisfying meal.
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 mushrooms, thinly sliced
- Handful broccoli florets
- ¼ zucchini, thinly sliced
- ¼ cup cherry tomatoes, halved
- 1 tsp soy sauce or tamari
- ¼ avocado, mashed
- 1 slice fresh sourdough bread, lightly toasted
- Salt & pepper, to taste
Method
- Heat frypan on high heat and add mushrooms and quarter cup of water to pan. Sauté mushrooms for 2–3 mins.
- Add broccoli florets, zucchini and some cherry tomatoes then sauté for a few mins in hot pan until all ingredients are softened slightly. Add soy sauce or tamari.
- Spread toast with avocado and top with sautéed mushroom mix, remaining tomatoes and sprinkle of salt and pepper to taste.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
