My 5-Minute “Summer Toasts” Are My Easiest Summer Dinner

If my grill is lit, you can be sure I’m cooking any one of my favorite proteins, like chicken or shrimp, but also a whole bunch of vegetables. Sometimes I’ll serve those vegetables with my main dish, but often I’ll save them to use for other delicious meals throughout the week.

One of those meals is my simple summer veggie toasts that come together in just five minutes for a perfect lunch or light dinner.

Cook Once, Eat a Few Times

I try to not make life harder than it has to be. I apply that philosophy to nearly everything, but especially cooking. If I can do some prep work ahead of time or make my shopping trip in one visit versus two, I’ll do it.

That’s why one of my mottos when it comes to dinner is “cook once, eat at least twice.” This strategy allows me to do some bigger upfront cooking with the reward of simplifying dinners throughout the rest of the week.

In the summer, I’ll often grill some chicken as my main protein, then throw on some bread slices and a whole bunch of vegetables to the grill as well. My favorites include zucchini, summer squash, corn, bell peppers, red onion, mushrooms, and cherry tomatoes.

How To Grill Vegetables

The vegetables can be cut into planks or strips or cut into one-inch pieces and threaded onto metal or bamboo skewers (these must be soaked in water first).

To grill them, I set my grill to medium-high heat and clean the grill grates. Once the grill is hot, I brush the grates with a high smoke point oil such as canola or avocado, then add my vegetables and cook until they’re fork-tender, just a few minutes.

I can then use all of those ingredients to make meals to serve my family during the week. The chicken is served in wraps and on top of salad, the toast can be a side or croutons, and the vegetables get worked into all of that, including in these summer toasts. With the help of a few pantry staples, I’m good to go!

Assembling My Summer Toasts

Usually, I save my summer veggie toasts for the last meal of the week because they’re quick and easy to assemble, and they’re a perfect vehicle for leftover bits and bobs. If I have any leftover beans, I add those too.

I toast some fresh slices of French bread or sourdough, then cover them with the grilled vegetables. I always add cheese of some kind, like fresh mozzarella, goat cheese, or feta, and then drizzle some pesto on top. If I have fresh herbs, I add those too. It's simple and delicious, and there's no cooking involved!

How To Make My Summer Veggie Toasts

To make four servings, you’ll need:

• 2 cups leftover grilled or roasted vegetables, at room temperature or reheated
• 8 (1/2-inch-thick) slices French bread, toasted
• 1 cup fresh mini mozzarella balls, halved, or mozzarella “pearls”
• 1/4 cup prepared pesto
• 1/4 cup fresh basil leaves, thinly sliced, optional

Roughly chop the vegetables, then divide them evenly among the toasts. Top with the mozzarella and drizzle with the pesto. Garnish with fresh basil, if using, and serve.

Make These Summer Toasts Your Own

This recipe is easy to riff on, and I suggest you use it for inspiration for making your own summer toasts. Here are some ideas to get your creative juices flowing:

• Pull From the Pantry: If you don’t have any grilled or roasted vegetables, use canned or jarred items in their place. You can use jarred roasted red peppers and pair them with marinated artichoke hearts, olives, and grape tomatoes, for example.
• Travel the World: Swap in ingredients and flavors from your favorite cuisines. If you love Mexican food, try cotija in place of the mozzarella and use tomato salsa instead of pesto, then garnish with fresh cilantro. 
• Use Bottled Dressing: To keep things super simple, treat the grilled veggies like a salad and toss them with your favorite salad dressing and lettuce or arugula. Serve the dressed vegetables and greens on the toast, and add any toppings you’d normally add to salad—think beans, nuts, seeds, crumbled cooked bacon, and cheese.