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Skillet Vegetables on Cheese Toast

Makes: 4 servings
Cook 7 mins to 8 mins Broil 2 mins to 4 mins Start to Finish 20 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 461,
  • Fat, total (g) 21,
  • chol. (mg) 13,
  • sat. fat (g) 6,
  • carb. (g) 56,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 8,
  • sugar (g) 7,
  • pro. (g) 15,
  • vit. A (IU) 4082,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 596,
  • Potassium (mg) 600,
  • calcium (mg) 91,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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