Surely you're no stranger to the glory of vegetables on toast. The avo toast craze of the mid-2010s gave way to the tomato toast craze that still lives on — and today I present to you the third wave of toast innovation: cold roasts on toasts. As in, quickly cooked late summer vegetables, tossed with dressing and delicious bits, served cold, piled high on… toast. This one is crisp and refreshing — cold zucchini and cucumbers dressed in lemon and basil, plopped atop a schmear of soy-seasoned crème fraîche. Zucchini and cucumber might sound like an unlikely pairing, but the contrast of textures — soft and yielding against cool and crisp — is exactly what makes the combo so special. If something sweet and jammy is more your thang, take a peek at the Jammy Pepps and Hazelnut Toast for a different cold roast vibration.