This is a delicious light lunch: hearty whole grain toast, topped with caramelized onions, wilted spinach, roasted red pepper strips and some crumbled feta cheese. Once again, this recipe comes from Deborah Madison’s Vegetable Literacy.
Spinach, Roasted Red Pepper and Caramelized Onion Toast
Adapted from Deborah Madison’s Vegetable Literacy.
4-6 slices toast (use a hearty whole grain bread), rubbed with a garlic clove
caramelized onions (made from 2 lbs. onions, sliced and slowly cooked with 3 Tbl. olive oil/butter until caramelized, seasoned with salt, pepper)
1 lb. baby spinach, wilted in a pan (water clinging to the washed leaves will steam the spinach) and seasoned with salt and pepper
2 roasted red peppers, cut in wide strips (I used the jarred kind)
Spread toast with caramelized onion, then top with spinach, crumbled feta and red pepper strips. The original recipe called for manouri or ricotta salata cheese–I have no idea what those cheeses taste like. Deborah Madison also suggests drizzling olive oil and sprinkling some salt and pepper over the top of the open-faced toasts.
Note: When I cooked down the onions (about 5-6 medium onion), I added a couple Tbl. of sherry towards the end of cooking, to help deglaze the pan, and it was very good. The onions take a long time to caramelize and you must remember to give them a stir regularly so they don’t burn and stick to the pan.