Fast & Easy Dinner: Skillet Vegetables on Cheese Toast

March 5, 2009

Make sure your loved ones get their fill of veggies by serving this simple but scrumptious vegetarian meal. Crusty, thick-cut wheat bread is topped with creamy goat cheese and quick-sauteed vegetables. Once you read the recipe's technique, get creative: the bread, cheese, and vegetable combinations are virtually endless. Dislike mushrooms? Sub in butternut squash. Goat cheese not your thing? Use an herbed cream cheese. To look at the basic recipe and go from there, read more.

From Better Homes and Gardens

Skillet Vegetables on Cheese Toast

Ingredients

8 slices rustic wheat bread
1/2 of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
1 8-oz. pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 Tbsp. olive oil
4 oz. soft goat cheese (chevre)
Fresh basil (optional)

Directions

Preheat broiler. Place bread on baking sheet; set aside.
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 minutes, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.
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.
On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil.

Serves 4.