Get Our Best Price Ever On The Forks Meal Planner (Save 50%) Get It Now

  • Prep-time: / Ready In:
  • Makes 4 toasts
  • Serving size: 1 toast
  • Print/save recipe

Devour these delicious veggie toasts with a knife and fork for a hearty meal that highlights an array of fresh produce. The key to a great loaded toast is to start with good bread: Be sure to find a fresh-baked whole grain loaf with a crispy crust that’s studded with seeds or nuts for an extra tasty crunch. Slice it into thick slabs, add a generous slather of oil-free hummus, and then pile on sautéed zucchini, corn, and tomatoes. Fresh dill adds an irresistible Mediterranean flavor that pairs perfectly with the creamy hummus. Add a final crack of black pepper on top, and dig in!

For more meal-worthy toast recipes, check out these tasty ideas:

By Shelli McConnell,

Ingredients

  • 2 cups sweet corn kernels (from about 4 ears)
  • 2 cloves garlic, very thinly sliced
  • 1 cup halved grape tomatoes
  • 1 medium zucchini, quartered lengthwise and sliced (2 cups)
  • 3 tablespoons white wine vinegar
  • ¼ cup chopped fresh dill
  • Freshly ground black pepper, to taste
  • 1 8-oz. package oil-free hummus
  • 4 large slices hearty whole grain bread, toasted

Instructions

  • In an extra-large nonstick skillet cook corn over medium-high until just beginning to char, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in garlic. Remove from heat. Stir in tomatoes, zucchini, and vinegar. Stir in dill; season with pepper.
  • Spread hummus over toast slices. Spoon vegetable mixture over each. If desired, garnish with additional fresh dill.
Nutritional Information:

Per serving (1 toast): 270 calories, 48 g carbohydrates, 12 g protein, 5 g total fat, 1 g saturated fat, 0 g cholesterol, 309 mg sodium, 8 g fiber, 12 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (0)

(5 from 1 vote)

Recipe Rating

Your email address will not be published. Required fields are marked *

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
See More from this Author

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.