Skillet Vegetables on Cheese Toast-an open-faced grilled cheese sandwich that is topped with colorful vegetables! This simple recipe is perfect for any meal!
Hello! It’s Maria from Two Peas and Their Pod.
If there is one thing that everyone knows about me, it’s that I love vegetables. I eat them for every meal, everyday. There are so many varieties and options with each new season and I just can’t ever get enough! Sometimes, however, it can be difficult to think of new ways to prepare my beloved veggies, which is why I was so excited about this Skillet Vegetables on Cheese Toast recipe from Better Homes and Garden. I mean, who doest love warm cheese on crusty bread? As if that wasn’t good enough, top it with some tender sautéed vegetables and I am in heaven.
I am so excited to be back for another week working with Better Homes and Garden to share another delicious veggie recipe. This recipe for skillet vegetables on cheesy toast is satisfying enough to be a meal, an appetizer or to accompany a main dish. It’s a great recipe on its own, but I added two simple ingredients that I think make it even more delicious.
I may or may not have eaten this for three meals in a row. It was dinner on the first day that I made it, and then I woke up thinking about it so I had a piece for breakfast, and since there were a few pieces still looking at me by lunch time, I indulged myself! Its only because I ate every last piece of this veggie toast that I wasn’t able to have it for any subsequent meals.
I decided to add two ingredients to the vegetable sauté. I added ½ cup of canned quartered artichoke hearts that were packed in water and ¼ cup of sliced and jarred roasted red peppers also packed in water. Buying both ingredients already prepared makes them an easy addition. The artichokes have a very mild flavor and add a smooth and creamy texture to the dish and the roasted red peppers add the perfect amount of sweet and smoky flavor to the assortment of vegetables.
After I cooked the carrots, mushrooms, garlic and onion in hot olive oil for 2-3 minutes I added 2 tablespoons of water; covered the skillet and cooked the veggies for 4 minutes. Then I removed the lid and added the artichokes and peppers to the medley and cooked them for 1 more minute on medium low heat stirring frequently until all the vegetables were heated through. All I did to enjoy these vegetables was to follow the rest of the directions, finishing with topping each toast with my warm veggies and a sprinkle of fresh chopped basil.
There are a lot of delicious ways to prepare vegetables, why not try putting them on a piece of crusty cheesy toast. This recipe will take you as little time to throw together as it will to watch it disappear. It’s a meal that you will never want to end!
For the complete recipe, go here. It’s a great recipe for Meatless Monday!