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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Skillet Vegetables on Cheese Toast
- 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)
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.
- 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 (µg) 81,
- Cobalamin (Vit. B12) (µg) 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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