Thinking about firing up the grill this Monday? Try this simple, snackable recipe featuring some of summer’s most sensational (and grill-able!) produce. It’s perfect for feeding a crowd and easily doubles or triples.
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6 slices sprouted bread
1 ear corn, shucked and cleaned
8-10 cherry tomatoes
1/2 onion, sliced
1/2 avocado, mashed
salt, pepper to taste
oil for grill
2 tablespoons grated parmesan cheese (optional)
cilantro, for garnish (optional)
Preheat the oven to 375F and spray a muffin tin.
Cut the edges of the bread then use a rolling pin to flatten the bread. Once it is flat, press bread slices into muffin tins. Bake it in the preheated oven for 12-15 minutes until crispy.
Heat a grill pan over medium heat and gently brush it oil. Place tomatoes and corn on the pan. Let it grill for 8-10 minutes on each side. Remove from the pan once corn is grilled evenly and tomatoes are soft. Using a pairing knife, cut the kernels off the cob into a small bowl.
Meanwhile, heat another pan with little oil and saute onion until it is soft.
Combine corn kernels and tomatoes into the pan with sauteed onions. Add in mashed avocado and parmesan cheese if using.
Season it with salt and pepper as needed.
Add fillings evenly into bread cups, sprinkle more parmesan cheese if desired. Let it bake for additional 3-5 minutes.