Veggie Melts
Indulge in the irresistible combination of vibrant veggies and gooey cheese with these quick and easy Veggie Melts! Perfect for a light lunch, snack, or dinner, this recipe features toasted whole-grain bread topped with sautéed bell peppers, onions, mushrooms, cherry tomatoes, and spinach, all seasoned to perfection. A generous layer of melty mozzarella and Parmesan cheese adds creamy richness, while a sprinkle of oregano and optional red pepper flakes elevates every bite with a hint of aromatic flavor. Ready in just 25 minutes, these open-faced sandwiches are a healthy and satisfying way to enjoy a rainbow of vegetables. Whether you're feeding a crowd or preparing a weeknight meal for the family, Veggie Melts deliver bold flavors and wholesome goodness in every slice.
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Recipe Information
Ingredients
- 4 pieces Whole-grain bread slices
- 1 cup Bell peppers (red, yellow, or green), thinly sliced
- 0.5 cup Red onion, thinly sliced
- 0.5 cup Mushrooms, thinly sliced
- 0.5 cup Cherry tomatoes, halved
- 1 cup Spinach leaves
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 0.25 teaspoon Dried oregano
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the bread slices on the prepared baking sheet and lightly toast them in the oven for 3-5 minutes. Remove and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the bell peppers, red onion, and mushrooms. Sauté for 4-5 minutes, until the vegetables are softened.
Add the cherry tomatoes and spinach leaves to the skillet. Cook for 2 more minutes, stirring occasionally, until the spinach wilts and the tomatoes are slightly softened.
Season the vegetable mixture with salt, black pepper, and garlic powder. Stir to combine, then remove the skillet from the heat.
Distribute the cooked vegetable mixture evenly over the toasted bread slices.
Sprinkle shredded mozzarella cheese and grated Parmesan cheese evenly over the top of each slice.
Sprinkle a pinch of dried oregano and red pepper flakes (if using) on top of the cheese.
Return the baking sheet to the oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the Veggie Melts cool for 1-2 minutes before serving.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 79.8 g | 29% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 20.8 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1232 mg | 95% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1356 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
