Monday, March 9, 2015

Roasted Broccoli & Red Pepper Cheese Toast

It seems a little silly to even post this recipe as a blog post, because it is so simple.  But sometimes, simple is best.  And hey, it’s Monday, right? We need a no-brainer to help us ease into the week.

 So here you go, a healthy, veggie heavy cheese toast recipe.  If you have leftover roasted vegetables from last night’s dinner, this could be ready in as little as 10 minutes.  I would eat this for breakfast, lunch or dinner.  Enjoy!

Roasted Broccoli & Red Pepper Cheese Toast

Serves 4

1 head broccoli, cut into florets
2 red peppers, cored and sliced
1 – 2 tablespoons extra virgin olive oil
Zest of one lemon
Pinch of sea salt
Pinch of red pepper flakes
4 thick slices whole wheat bread
4 ounces aged goat or sheep milk cheese, like a young Manchego

Preheat the oven to 450 degrees.

Place the broccoli and red peppers on a rimmed sheet pan.  Drizzle with olive oil, lemon zest, salt and red pepper flakes.  Toss the vegetables together to coat and then place the sheet pan in the oven.  Roast for about 20 – 25 minutes, or until the vegetables are deep golden brown.  Remove from the oven and let cool.

Reduce the oven temperature to 375 degrees.

Place the bread in a toaster and toast until medium-brown.  Place the toast on a baking sheet and divide the roasted broccoli and red pepper between the pieces of toast.  Top each piece with 1 ounce of cheese.  Place the toasts in the oven and cook until the cheese is bubbling and browned, about 10 minutes.  Remove from oven and sprinkle with additional sea salt, if desired. 


No comments:

Post a Comment