Vegan Mushroom Tomato Zucchini Bruschetta

Mushroom, Tomato Zucchini Bruschetta

Mushroom Tomato & Zucchini Bruschetta

(serves 1)


3 mushrooms, thinly sliced

¼ avocado

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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