Meatless Mondays  |  Posted 05.18.15

Portobello, Broccoli, and Red Pepper Melts

Portobello, Broccoli, and Red Pepper Melts

The broiler works double time for these knife-and-fork sandwiches, caramelizing the veggies, then melting the Gouda.They make a great lunch or light dinner but also works really well as an appetizer. Just chop the toppings into smaller pieces, and serve on baguette slices or small pita quarters.

Serves: 4   Total Time: 30 mins

Ingredients

  • 1 small Head of Broccoli, cut into small florets
  • 1 Tbsp Olive Oil
  • Coarse Salt and Ground Pepper
  • 4 Portobello Mushrooms (stems removed) sliced 1/2 inch thick
  • 2 Red Bell Peppers (ribs and seeds removed) sliced 1/2 inch thick
  • 1/4 cup Light Mayonnaise
  • 1 small Garlic Clove, crushed through a press
  • 4 Thick Slices of Country Bread
  • 4 ounces Gouda Cheese, thinly sliced

Instructions

  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. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
  2. 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.
  3. Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

Source: Martha Stewart