Skillet Vegetables on Cheese Toast

Not your typical grilled cheese sandwich. In less than 30 minutes, you can prepare this meatless skillet main dish recipe that layers cooked carrots and mushrooms over toasted bread spread with goat cheese.

13 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Cook: 7 mins to 8 mins
  • Broil: 2 mins to 4 mins
  • Start to Finish: 20 mins
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Skillet Vegetables on Cheese Toast
slices rustic wheat bread
8 ounce package peeled fresh whole baby carrots, halved lengthwise
8 ounce package button mushrooms, halved
cloves garlic, peeled and coarsely chopped
small red onion, cut in thin wedges
tablespoons olive oil
ounces soft goat cheese (chevre)
Fresh basil (optional)
  1. Preheat broiler. Place bread on baking sheet; set aside.
  2. In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.
  3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.
  4. On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.
Nutrition Facts (Skillet Vegetables on Cheese Toast)
    Per serving:
  • 461 kcal cal.,
  • 21 g fat
  • (6 g sat. fat,
  • 4 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 13 mg chol.,
  • 596 mg sodium,
  • 56 g carb.,
  • 8 g fiber,
  • 7 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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