Roasted Vegetable Cottage Cheese Toast
Savory cottage cheese toast with roasted vegetables, lemon, and herbs. A high-protein breakfast or lunch that’s creamy, fresh, and meal prep friendly.
Ingredients
- 1 cup sliced zucchini, half moons
- 1 cup cubed eggplant, cut into 3/4-inch cubes
- ½ red onion, sliced into wedges
- 1 cup cherry tomatoes
- 3 tablespoons olive oil, divided (plus more for brushing on bread)
- 1 teaspoon flaky salt, (plus more to season)
- ½ teaspoon black pepper, (plus more to season)
- 1 teaspoon dried oregano, (or 1 tablespoon fresh minced)
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 cup cottage cheese, (small curd recommended)
- 2 teaspoons fresh lemon juice, (or more, to taste)
- 2 tablespoons chopped fresh herbs, (think chives, parsley, basil, tarragon, thyme)
- 4 slices sourdough bread, (about 3/4" thick)
- microgreens, (to garnish)
Instructions
- Preheat oven to 425°F.
- On a sheet pan, toss zucchini, eggplant, red onion, and cherry tomatoes with 2 tablespoons of the olive oil, salt, pepper, oregano, garlic, and lemon zest. Spread into an even layer. Roast for 20–25 minutes, tossing once halfway through.
- In a small food processor, blend the cottage cheese with 1 tablespoon of olive oil, lemon juice and herbs. Taste and adjust with salt & pepper, and lemon; it should be bright and lightly seasoned.
- Brush sourdough slices with olive oil. Toast in a skillet, grill pan, or oven until golden and crisp on the outside and still chewy in the center.
- Spread a generous layer of cottage cheese on each slice of toast. Top with a pile of warm roasted vegetables. Finish with microgreens and a pinch of flaky salt, if you like.
For a rustic texture, simply stir these ingredients together by hand.
Nutrition
Calories: 347kcal | Carbohydrates: 41g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 9mg | Sodium: 1141mg | Potassium: 389mg | Fiber: 3g | Sugar: 8g | Vitamin A: 502IU | Vitamin C: 20mg | Calcium: 107mg | Iron: 3mg
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