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.

Skillet Vegetables on Cheese Toast Enlarge Image
21Kviews
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
Rate me!


Skillet Vegetables on Cheese Toast

Ingredients
8
slices rustic wheat bread
1/2
8 ounce package peeled fresh whole baby carrots, halved lengthwise
1
8 ounce package button mushrooms, halved
4
cloves garlic, peeled and coarsely chopped
1
small red onion, cut in thin wedges
2
tablespoons olive oil
4
ounces 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

(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
Your Comment:
close
close
close
close
close

close

Loading... Please wait...