Description
An open-faced veggie melt sandwich layered with fresh vegetables, melty cheese, and toasted bread—perfect for a quick, wholesome lunch or dinner.
Ingredients
Units
Scale
- 4 slices whole grain or sourdough bread
- 1 tablespoon olive oil
- 1 bell pepper, thinly sliced
- 1 small zucchini, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup mushrooms, sliced
- 1 tomato, sliced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella or cheddar cheese
- 1/4 cup crumbled feta or goat cheese (optional)
Instructions
- Preheat oven broiler on high.
- Heat olive oil in a skillet over medium heat. Add bell pepper, zucchini, onion, and mushrooms. Sauté for 5–7 minutes until tender. Season with oregano, salt, and pepper.
- Place bread slices on a baking sheet and toast lightly under the broiler for 1–2 minutes.
- Top each slice with sautéed vegetables, a tomato slice, and shredded cheese. Add feta or goat cheese if using.
- Return to the oven and broil for 2–4 minutes until cheese is melted and bubbly.
- Remove from oven and serve warm.
Notes
- Use your favorite cheese blend for different flavor profiles.
- Try adding pesto or hummus as a spread under the veggies.
- Great way to use up leftover roasted vegetables.
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg