These veggie melts are great for a quick and light weeknight meal. These are also perfect for appetizers – just use smaller pieces of bread! Mix it up with different veggies, too.
1 head broccoli, cut into small florets
1 Tbsp olive oil
salt and black pepper, to taste
1 cup thinly sliced shiitake mushrooms
2 red bell peppers, thinly sliced
1/4 cup light mayo
1 small garlic clove, crushed
4 thick slices of sourdough
4 oz gouda cheese, thinly sliced
1. Heat broiler, with rack set 4 inches from heat. Toss broccoli with oil and season with salt and pepper. Place broccoli on a baking sheet lined with foil. Broil, tossing once or twice, until broccoli begins to char, about 4-6 minutes.
2. Add mushrooms and bell peppers to sheet, toss to combine. Broil, tossing once or twice, until vegetables are tender – 8 to 10 minutes. Set aside.
3. In a small bowl, combine mayo and garlic. Spread mayo evenly on all 4 slices of bread. Top with vegetables and then cheese. Place on baking sheet and broil until cheese is melted and lightly browned, 2-4 minutes.
Yield: 4 servings
Adapted from a Martha Stewart recipe