Open-Faced Grilled Vegetable Melt
This open-faced veggie melt is just as delicious as it is colorful. You can hit most colors of the rainbow by assembling this yummy sandwich, and more color means a wider variety of nutrients! Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 slices eureka!® Grainiac® Organic Bread toasted
- 1 small zucchini sliced lengthwise, ¼” thick
- 1 red bell pepper ends trimmed and seeds removed, sliced into 4 strips
- 1 yellow bell pepper ends trimmed and seeds removed, sliced into 4 strips
- 2 portabella mushroom caps
- 1 small red onion cut into ½” slices
- ¼ cup extra virgin olive oil
- ¼ teaspoon sea salt
- ¼ cup organic grass-fed cheddar cheese or vegan substitute
- 1 tablespoon minced fresh parsley
Instructions
Directions
- Pre-heat grill to medium-high and prepare a plate covered with a few sheets of paper towel. Toss vegetables with olive oil and sea salt.
- Grill, about 2-3 minutes per side, rotating halfway through to create grill marks.
- Remove from heat and place on prepared plate.
- Layer vegetable slices atop toasted bread slices and sprinkle each with 2 tablespoons cheddar cheese.
- Place back on grill and close lid, 1-2 minutes to melt cheese.
- Sprinkle with fresh parsley and serve.
Notes
Courtesy of Eureka Organic Bread
