Friday, July 8, 2016

Cheese Toast with Skillet Veggies

Meals don't have to be complicated to be really delicious.  We are huge fans of cheese toast here are out house - and I saw a recipe that had topped some crusty bread with veggies and it looked like something I had to make immediately. 

It was so delicious, and it came together in under 10 minutes from start to completely finished. I bet that lots of different combinations will work, so we'll be experimenting lots over the summer as the veggies come on. 


1 loaf of yummy crusty bread (preferably whole grain)

2 TB Olive Oil
6 oz (1/2) package of sliced mushrooms
Sliced carrots, 
yellow squash
yellow onion
bell peppers cut into strips

4 oz Chevre goat cheese or other spreadable cheese - Cream Cheese or Neufchatel cheese would work great. 


Cut your bread into slices. This was a round loaf so I cut it into half and then cut the half into slices, so the pieces wouldn't be so huge. 

Then I toasted them under the broiler. I did them this way, so I could do them all at once, and also because some were too big to fit into the toaster, If you were making smaller serving sizes, using a toaster would work great for this part. 

Spread the soft cheese on the individual pieces of toast. 

For the Veggies: 

In a large skillet heat the oil over medium high heat. Add the mushrooms, onions, zucchini and squash (all your veggies). Cook and stir for 2-3 minutes until the veggies begin to brown. At this point, add a few TB of water and reduce the heat to medium and cover the skillet until the veggies soften. 

As soon as your veggies reach your desired amount of crispness, spoon them on to the pieces of toast with cheese spread on them.    YUM!!