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 toast. As in, quickly cooked late summer vegetables, tossed with dressing and delicious bits, served cold, piled high on… toast. This one is sweet and jammy — lightly charred and collapsed sweet peppers, dressed in white balsamic vinegar and tossed with hazelnuts and mint. If you can find Jimmy Nardellos, GET THEM. King of the baby pepper kingdom, they're more concentrated in flavor than your average baby bell, and only around this time of year. If something brighter and more refreshing is more your cup of tea, may I tempt you with the Cold Zucchini, Basil and Cucumber Toast — served atop soy-seasoned crème fraîche, it might be exactly what you're looking for.