Bread Tossed With Bell Peppers and Oregano

Bread Tossed With Bell Peppers and Oregano

Authored By Molly Wakeman

Bread is toasted and tossed with saut̩éd vegetables. This is flavoured with oregano and makes a filling snack or side dish. Can be had at breakfast or tea.

Prep: 5 mins

Cook: 10 mins

Serves: 2


2 tbsp Olive Oil

1 loaf Wheat Bread

1 cup Chopped Bell Pepper

1 cup Sliced Onion

1 tsp Oregano

1/2 cup Chopped Tomato

Salt, To Taste

1/2 tsp Pepper



  1. Slice the bread into inch sized cubes.
  2. Microwave these until dry and crisp. Set aside.
  3. Chop the bell peppers vertically into inch-long strips.
  4. Chop the onion into two and separate the layers.
  5. Heat oil in a skillet and add the olive oil.
  6. Add the onions, followed by the peppers.
  7. Sauté on medium/high for 5 minutes.
  8. Add the tomatoes and saut̩é to seal in the juices.
  9. Add the toasted bread pieces to the sautéd vegetables and sprinkle over salt and oregano.
  10. Serve hot with the sauces of your choice. If not served immediately, the bread could turn soggy in the vegetable juices.


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