|Monday, 03 October 2011||Portobello, Broccoli, and Red-Pepper Melts|
The grill works double time to caramelize the veggies and melt the Gouda at the same time. I found this recipe on www.marthastewart.com and it works just as well on a thick slice of rye or ciabatta. Enjoy!
• 1 small head broccoli, cut into small florets (stalk discarded)
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.