Portobello, Broccoli, and Red-Pepper Melts |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A quicky and hearty vegetarian open-faced sandwich. Roast veggies, great bread and gouda cheese???? Sounds great to me! Recipe from Martha Stewart. Ingredients:
1 small head broccoli, cut into small florets (stalk discarded) |
1 tablespoon olive oil |
coarse salt and pepper |
4 portabella mushrooms, sliced 1/2 inch thick (stems removed) |
2 red bell peppers, sliced 1/2 inch thick (ribs and seeds removed) |
1/4 cup light mayonnaise |
1 small garlic clove, crushed through a press |
4 thick slices country bread |
4 ounces gouda cheese, thinly sliced |
Directions:
1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper.
2. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
3. Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
4. Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper.
5. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese.
6. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.
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