Italian Vegetable Melt Recipes

SMOKED GOUDA VEGGIE MELT

Steps:

• Preheat oven to 425°. Place mushrooms, broccoli, pepper and onion in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 10-12 minutes or until tender., Meanwhile, place bread slices on a baking sheet. Mix mayonnaise and garlic; spread over bread., Change oven setting to broil. Spoon vegetables over bread slices; sprinkle with cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted.

ITALIAN VEGETABLE MELT

Steps:

• Chose crusty Italian bread that are 6-7 inches long.
• Split bread in half horizontally. Place halves on baking sheet, cut side up.
• In a 10-inch skillet or wok heat the salad dressing. Add onion, zucchini, green pepper, and garlic. Stir-fry for 3 to 5 minutes or until crisp-tender. Stir in tomato.
• Sprinkle half of the provolone or mozzarella cheese on bread halves. Spoon vegetable mixture on cheese; sprinkle with remaining provolone or mozzarella and the Parmesan cheese.
• Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve immediately.

MELTING CABBAGE

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large cast-iron skillet over medium-high heat. Add the fennel, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the fennels is softened and just starting to turn golden brown, about 5 minutes. Add the garlic and thyme and cook, stirring, until just fragrant, about 1 minute.
• Nestle the cabbage quarters, cut-sides down, in the pan and cook without disturbing until just softened and starting to caramelize, about 4 minutes. Flip with tongs and repeat on the other cut sides.
• Meanwhile, whisk together the wine and tomato paste in a small bowl until combined. Add it to the skillet along with the Parmesan rind and red pepper flakes. Bring the sauce to a boil, then transfer the skillet to the oven.
• Roast until the sauce is thickened and reduced by half, and the cabbage is caramelized and tender, about 40 minutes. Sprinkle with the grated Parmesan and return to the oven. Cook just until the cheese has melted, about 3 minutes. Top with the reserved fennel fronds and serve immediately, spooning the sauce over the cabbage.

CALIFORNIA MELT

Steps:

• Preheat the oven broiler.
• Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese.
• Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.

ITALIAN SAUSAGE AND VEGETABLE SAUTE

Steps:

• Heat oil in a large nonstick frypan or Dutch oven.
• Add in the sausage meat and cook breaking up the meat with a spoon (this should take about 10-12 minutes)then remove the sausage to a bowl.
• To the same skillet/pot add in the chopped eggplant, zucchini, bell pepper, onion, garlic, dried basil, chili flakes; saute for about 7-8 minutes or until just softened.
• Add the cooked sausage meat back to the skillet or pot with the chopped drained tomatoes, parsley and black pepper (or cayenne if using) reduce heat and simmer for 15 minutes.
• Add in 1/3 cup grated Parmesan cheese; mix to combine.
• Set oven to 350 degrees and butter a 8 x 8-inch baking dish (or larger).
• Transfer the mixture to the baking dish.
• Sprinkle the top with about 1-1/2 cups grated mozzarella cheese.
• Bake for 20-22 minutes or until the cheese melts and is bubbling.