Open-Faced Roasted Veggie Melts, Corn on the Cob
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