Vegetarian Open Faced Sandwich

Name: Vegetarian Open Faced Sandwich
Cook time: 5 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 6 slices sourdough bread, toasted; 3 tablespoons pesto sauce; 1 small eggplant, sliced; 1 small red bell pepper, sliced; 1 medium red onion, sliced; 2 tomatoes, sliced; 1 cup sliced fresh mushrooms; 6 slices mozzarella cheese; 4 cloves garlic; dried oregano; dried basil; salt and pepper to taste

A delicious and filling meal for the summer! Serve with a side salad or pasta.

INGRIDIENT

6 slices sourdough bread, toasted

3 tablespoons pesto sauce

1 small eggplant, sliced

1 small red bell pepper, sliced

1 medium red onion, sliced

2 tomatoes, sliced

1 cup sliced fresh mushrooms

6 slices mozzarella cheese

4 cloves garlic

dried oregano

dried basil

salt and pepper to taste

DIRECTION

Step: 1

Preheat the oven broiler.

Step: 2

Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper.

Step: 3

Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.

NUTRITION FACT

Per Serving: 222 calories; protein 13.1g; carbohydrates 24.1g; fat 8.8g; cholesterol 20.4mg; sodium 401mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb