Nutrition Facts

Instructions

• STEP 1

  Preheat oven to broil on high and position rack in the upper third of the oven. (Skip this step if you are using a toaster for the bread.)

• STEP 2

  Meanwhile, wash, dry, and halve grape tomatoes. Place in a small bowl.

  • ½ pint grape tomatoes

• STEP 3

  Wash, dry, trim, and seed bell pepper; medium dice. Add to the bowl with the tomatoes.

  • 1 green bell pepper

• STEP 4

  Peel, halve, and slice shallot crosswise into thin half-moons. Add to the bowl.

  • 1 shallot

• STEP 5

  Preheat a skillet over high heat.

• STEP 6

  While the skillet heats up, peel and mince garlic. Add to the bowl.

  • 1 clove garlic

• STEP 7

  Once the skillet is hot, add butter and swirl to coat the bottom. Add veggies, garlic, pine nuts, and spices; cook, stirring occasionally, until veggies start to blister, 6-8 minutes. Remove from heat.

  • 1 tbsp butter, unsalted
  • ⅛ cup pine nuts
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 8

  Meanwhile, arrange bread on a baking sheet pan. Place in the oven and broil, flipping halfway through, until toasted, about 2 minutes; remove from oven. (Alternatively, you can use a toaster.)

  • 4 slices sourdough bread

• STEP 9

  To serve, divide toast between plates and spread with yogurt. Top with blistered veggie mix and enjoy!

  • ¼ cup plain Greek yogurt