Name: Dilled Veggie Toasts
Prep time: 25 min
Total time: 25 min
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

Prep-time: 25 minutes / Ready In: 25 minutes
Makes 4 toasts
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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, Aug 10, 2022

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.

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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.

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