Saturday, March 17, 2012

Open-Faced Veggie Melts with Basil Garlic Mayo

Who doesn't love roasted veggies? Put it on some crusty bread and top it with cheese...Who can refuse?

Open-Faced Veggie Melts with Basil Garlic Mayo

1/2 lb asparagus
1/2 sliced bell pepper
1 portobello mushroom, sliced
olive or grape seed oil
salt & pepper
Sliced bread (I used my NoKnead Dutch Oven Bread)
1/4 cup mayo (or Miracle Whip)
1 tsp fresh basil (I LOVE this, in the produce section)
1 garlic clove, pressed/minced/microplaned
about 6 sliced melty cheese. I used Provalone

Put your oven rack at the very top. Turn the broil on.

Cut the woody ends off the asparagus. Cut the remaining asparagus in half.

Toss in oil and salt and pepper.

Roast 5 minutes.

Add the sliced mushroom and bell pepper. Coat and season.

Cook 10 more minutes or until soft.

Meanwhile, mix mayo, basil, and garlic. Spread on bread.

Top bread with veggies and then cheese.

Put back under the broiler until cheese melts and starts to brown

No comments:

Post a Comment