Grilled Veggie Melt Recipe
Ingredients
| Zucchini | 1 Small, thinly sliced | |
| 1/4 medium red bell pepper, cut into thin slices | ||
| Olive oil | 2 Teaspoon | |
| Dried oregano | 1/8 Teaspoon | |
| 2 slices low-carb rye bread, lightly toasted | ||
| Dijon Mustard | 1 Teaspoon | |
| Cheddar Cheese | 2 Ounce, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat broiler. Line a small roasting pan or jelly-roll pan with foil.
2. Combine zucchini and red pepper in pan. Add oil, salt, pepper, and oregano and toss to coat. Broil, tossing vegetables once or twice, until vegetables have softened and are lightly browned, 7 to 10 minutes. Remove from oven, leaving broiler on.
3. Spread toast with mustard. Divide vegetables evenly on top of toast; top with cheese. Remove foil from baking sheet and set sandwiches on pan. Return to broiler and cook until cheese has melted, 1 to 2 minutes; watch closely so cheese and toast do not burn.
2. Combine zucchini and red pepper in pan. Add oil, salt, pepper, and oregano and toss to coat. Broil, tossing vegetables once or twice, until vegetables have softened and are lightly browned, 7 to 10 minutes. Remove from oven, leaving broiler on.
3. Spread toast with mustard. Divide vegetables evenly on top of toast; top with cheese. Remove foil from baking sheet and set sandwiches on pan. Return to broiler and cook until cheese has melted, 1 to 2 minutes; watch closely so cheese and toast do not burn.
Chef
