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Skillet Vegetables on Cheese Toast

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Start to Finish: 20 minutes
 
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Skillet Vegetables on Cheese Toast

Ingredients

  • 8  slices rustic wheat bread
  • 1/2  of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
  • 1  8-oz. pkg. button mushrooms, halved
  • 4  cloves garlic, peeled and coarsely chopped
  • 1  small red onion, cut in thin wedges
  • 2  Tbsp. olive oil
  • 4  oz. soft goat cheese (chevre)
  •   Fresh basil (optional)

Directions

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

  • Calories 461,
  • Total Fat (g) 21,
  • Saturated Fat (g) 6,
  • Monounsaturated Fat (g) 10,
  • Polyunsaturated Fat (g) 4,
  • Cholesterol (mg) 13,
  • Sodium (mg) 596,
  • Carbohydrate (g) 56,
  • Total Sugar (g) 7,
  • Fiber (g) 8,
  • Protein (g) 15,
  • Vitamin C (DV%) 8,
  • Calcium (DV%) 9,
  • Iron (DV%) 23,
  • Percent Daily Values are based on a 2,000 calorie diet

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