Wednesday, February 4, 2009

Skillet Vegetables on Cheese Toast

  • 8 slices rustic wheat bread
  • 1/2 of an 8-oz. pkg. peeled fresh whole baby carrots, halved lengthwise
  • 1 8-oz. pkg. button mushrooms, halved
  • 4 cloves garlic, peeled and coarsely chopped
  • 1 small red onion, cut in thin wedges
  • 2 Tbsp. olive oil
  • 4 oz. soft goat cheese (chevre)
  • Fresh basil (optional)

1. Preheat broiler. Place bread on baking sheet; set aside.

2. In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2 to 3 minutes, until vegetables just begin to brown. Add 2 tablespoons water; cover and cook over medium heat 5 minute, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.

3. Meanwhile, for cheese toast, lightly toast bread 3 inches from boiler heat for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1 to 2 minutes, until cheese is softened.

4. On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil. Makes 4 servings.

Nutrition Facts: Calories 461, Total Fat (g) 21, Saturated Fat (g) 6, Monounsaturated Fat (g) 10, Polyunsaturated Fat (g) 4, Cholesterol (mg) 13, Sodium (mg) 596, Carbohydrate (g) 56, Total Sugar (g) 7, Fiber (g) 8, Protein (g) 15, Vitamin C (DV%) 8, Calcium (DV%) 9, Iron (DV%) 23, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens
Submitted by Shelli

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