skip to Main Content

Open-Faced Roasted Veggie Melts, Corn on the Cob

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Open-Faced Roasted Veggie Melts paired with corn on the cob for a full, healthy vegetarian meal.

Open-Faced Roasted Veggie Melts, Corn on the Cob

Author: Heidi Boortz
Servings : 4

Ingredients

Open-Faced Veggie Melts

  • 6 slices 100% Whole Grain Bread no high fructose corn syrup
  • 2 Tbsp unsalted butter
  • 1 zucchini diced
  • 1 bell pepper red or green, diced
  • 1 eggplant diced
  • 1 pint mushrooms sliced
  • 3 Tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 6 oz swiss cheese grated

Corn on the Cob

  • 6 ears corn on the cob husked and silks removed

Instructions

Open-Faced Veggie Melts

  • Preheat oven to 400.
  • In a large bowl, toss vegetables and olive oil until they are well-coated. Arrange in a single layer on a baking sheet. Sprinkle with salt and pepper.
  • Bake at 400 for 20-30 minutes or until veggies are tender-crisp and beginning to brown.
  • While vegetables are cooking, toast bread slices. Arrange toast in a single layer on a baking sheet. Spread each piece with butter.
  • When veggies are done, arrange veggies on top of toast. Top with cheese.
  • Bake an additional 5-10 minutes or until cheese is melted.

Corn on the Cob

  • Bring a large pot of water to a boil. Carefully add corn. Boil 10 minutes. Drain. Serve with unsalted butter and salt, if desired. 4-6 servings
Tried this recipe?Let us know how it was!
COMMENTS

This Post Has 0 Comments

Leave a Reply

Your email address will not be published.

Recipe Rating




Back To Top
Send this to a friend