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.