Veggie Gouda Melts
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tablespoon olive oil
- 1 head broccoli cut into small florets, stalks will not be used
- sea salt to season
- ground black pepper to season
- 4 portobello mushrooms stems removed, sliced 1/2 inch thick
- 2 bell peppers ribbed and seeded, sliced 1/2 inch thick, use your favorite colo
- 0.25 cup light mayonnaise
- 1 teaspoon garlic minced
- 4 slices sourdough bread
- 4 oz gouda cheese thinly sliced
- Carbohydrate 34.7305925 g
- Cholesterol 32.319 mg
- Fat 17.164505 g
- Fiber 6.91682490944862 g
- Protein 17.4318475 g
- Saturated Fat 6.361767 g
- Serving Size 1 1 Serving (370g)
- Sodium 612.747 mg
- Sugar 27.8137675905514 g
- Trans Fat 1.289594 g
- Calories 345 calories
Heat Broiler. On a baking sheet lined with aluminum foil, toss broccoli with oil. Season the brocolli with sea salt and ground pepper. Broil, tossing every 2 min, for 4 to 6 min; broccoli should just begin to char. Add the mushrooms and bell peppers and season with more sea salt and ground pepper. Toss to combine the veggies. Broil, tossing one or two times, for 8-10 min. Meanwhile, in a small bowl, combine mayonnaise and garlic then season with sea salt and ground pepper. On a work surface lay out the bread slices and spread the mayonnaise mixture onto each slice. Now take the broiled veggies and top each slice. Next take the Gouda and top each piece. Place the slices on a baking sheet and broil until the cheese melts and starts to lightly brown, about 2-4 min. Serve warm.
