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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Vegetarian Express—Nava Atlas, Lillian Kayte Ingredients:
1 small zucchini, quartered and sliced |
2 cups sliced white mushrooms |
1 cup diced fresh tomato |
1 cup frozen peas, thawed |
2 tablespoons unbleached white flour |
8 ounces grated cheddar cheese (can use reduced-fat, but do not use nonfat) |
1/2 cup beer |
1 teaspoon dry mustard |
cayenne pepper, to taste |
8 slices whole grain bread |
Directions:
1. Combine the first 4 ingredients in a large saucepan with about an inch of water.
2. Cover and steam over moderate heat for 4-5 minutes or until all are lightly cooked.
3. Sprinkle in the flour; stir until well blended; then sprinkle in the cheese, about half at a time, and melt slowly, stirring.
4. Once the cheese is smoothly melted, slowly stir in the beer, pouring in a little at a time.
5. Stir in the spices and cook over very low heat for another 2 minutes.
6. Toast 8 slices bread; arrange 2 slices on each plate then distribute the cheese sauce over them and serve at once, open-faced.
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