Mushroom Tomato & Zucchini Bruschetta
3 mushrooms, thinly sliced
1 handful of broccoli florets
¼ cup of cherry tomatoes, cut into halves
¼ zucchini, thinly sliced
1 slice of fresh sourdough bread, toasted
salt and pepper
Heat a frying pan on a high heat and add the mushrooms to the pan, add a quarter of a cup of water. Saute the mushrooms for a couple of minutes on one side then turn over. Add a handful of broccoli florets, the zucchini and some of the chopped cherry tomatoes, then saute for a few minutes in a hot pan until all ingredients are softened slightly. Mash the flesh of quarter of an avocado a piece of lightly toasted sourdough. Top the avocado toast with sauteed vegetables, sprinkle with a little salt and pepper and serve.
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