melt with you March 18, 2010

Veggiemelt1

I've been around sweet stuff all week. Literally – a three day shoot of nothing but chocolate drizzles, whipped cream dollops, and mango martini pours. For most folks, this would be a dream come true. In my case, the days of drinks and desserts (and a good bit of finger licking) had me longing for veggies, bread and nothing fried. I vote savory over sweet any day.

This recipe has been on deck for a week or two now – it was in my in-box courtesy of Everyday Food. I have always been a fan of their recipes for their simplicity and ease of finding the ingredients. Despite the fact that this recipe takes about 25 minutes from start to finish to make, I just couldn't get any cooking done this week. Today, on my first real day off in a while, these beauties were my lunch – and they were good.

It's a pretty straightforward recipe. I've, of course, tweaked it slightly. Rather than chopping garlic for the mayo these veggies sit on, I threw together some mayo & great sun-dried tomato pesto (loaded with garlic & capers, as well). The gouda was replaced by shredded mozzarella cheese – I think you could use ANY cheese for these melts and they would be great. While this combination of vegetables was delicious, I think this is a great application for any crusty bread & random produce you have lying around your house. Toss them with a glug of oil, a little seasoning and heap it all on some thick cut bread for an instant and mostly healthy meal.

Portobello, Broccoli, and Red Pepper Melts – serves 4 – original recipe found here 

    •    1 small head broccoli, cut into small florets (stalk discarded)
    •    1 tablespoon olive oil
    •    Coarse salt and ground pepper
    •    4 portobello mushrooms (stems removed), sliced 1/2 inch thick
    •    2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
    •    1/4 cup light mayonnaise
    •    2 tablespoons good quality pesto, olive or sun-dried tomato tapenade
    •    4 thick slices crusty whole wheat, Ciabatta or country bread
    •    1 cup shredded Mozzarella cheese

- Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
- Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
- Meanwhile, in a small bowl, combine mayonnaise and pesto or tapenade; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes. Serve immediately.

Comments

@Brucey1 Mar 18, 2010 11:03 am

100% with you on the savoury over sweet thing.
These look yummy.

Carrie Neal Walden Mar 18, 2010 11:03 am

I cannot wait to try this. Like, tomorrow (I have dinner plans tonight or it’d be today!). Thanks!!

Maria Mar 18, 2010 11:03 am

Looks like the perfect lunch. I have that cookbook and marked these! I am for sure trying them now!

sha Mar 18, 2010 04:03 pm

You met Steven R McQueen?!?! Please provide details. Where did you meet? How did you get introduced to him and what did you talk about???

sha Mar 18, 2010 05:03 pm

oh yea and when you dish on your encounter with Steven R McQueen please let us know on twitter so we can read about it!

Helen Mar 18, 2010 09:03 pm

I hear you! I have been in vegetarian sandwiches heaven and all I can think about now is meat!! I can understand the craving for veggies after all the sweetness.
This looks scrumptious!

The Teacher Cooks Mar 19, 2010 06:03 am

This does look heavenly! I will try broiling the veggies. How easy! As usual the photo is beautiful. By the way I can now access your blog at school, thank goodness!

tami h. Mar 19, 2010 08:03 am

I’m so glad that tweezers are no longer a threat to school security :)

anu Mar 19, 2010 10:03 am

I like your changes to the recipe. This looks great. Thanks for posting

shawna Mar 19, 2010 12:03 pm

I love to cook but stmbled onto your blog because of your vampire diaries note on twitter. There are 4 million viewers per episode for vampire diaries. you should give details on your encounter with Steven R McQueen and post a twitter note with a link to your blog telling people that they can read about it. You’d get a lot more readers!

bambi2 Mar 19, 2010 03:03 pm

Glad you posted something about the Steven R McQueen encounter! Love the vegie melt. Tried it today! What did you guys talk about? How did you get introduced? Was it a part of the Media tasting that Atlanta Magazine was doing? That’s what we want to know!!!!

Sarka Mar 20, 2010 03:03 pm

This is a great idea for a quick dinner. Can’t wait to try it.

Sherry Mar 21, 2010 06:03 am

looks yummy!!!!!!!!!!!!!!

Tony Mar 21, 2010 05:03 pm

In honor of your encounter with Steven R McQueeen, I think you should give us a good steak and asparagus recipie. Bioled asparagus is so boring isn’t it? I personally like to oven grill them with a bit of balsamic. Cooking a steak at home and having it taste as good as in a restaurant seems near impossible. Got any pointers on the different cuts of beef and sources (Steak from Argentina vs France vs bufallo steak etc…) and while you’re at it why don’t you let us know why Steven R Mcqueen made you feel so old? You must have chatted with him. What did you say and what did he say? Give us a few “juicy” mouthwatering details for us fans!!!!

Online Consultation Mar 23, 2010 01:03 pm

Any delight from your blog. I really love reading and trying your recipes. So far I’m very satisfied with your articles and delicacies you presented on your blog.

Terry, at Blue Kitchen Mar 24, 2010 12:03 pm

I’m totally with you on this, Tami. I like a little something sweet at the end of a meal, even a couple of squares of dark chocolate. But when it comes to craving, it’s all things savory. This looks beautiful and sounds delicious!

Teri Lyn Fisher Apr 1, 2010 08:04 pm

Whoa, this looks sooooooooo beautiful!! AND sounds yummy. yay!

Jessica Rawstron Apr 14, 2010 12:04 pm

I definitely intend on trying this recipe soon! They look like delicious little pizzas! And, I’m a huge pizza fan!
You always have such delicious looking stuff on your blog! I recently started reading and I’m loving it all so far. You’re a wonderful writer and you really engaged your personality in your writing!

becca Aug 7, 2010 09:08 am

Incredible!
I am so trying this!

regan Jun 7, 2011 09:06 am

there’s a local restaurant here that makes these roasted veggie spuds and oh my god! it’s my favorite thing they have. I am definitely going to make these :)

[...] got the recipe from Running With Tweezers. I changed it just [...]

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