Pattys Garden of Eating ROSEMARY -MOZZARELLA VEGGIE MELT 1 ½ CUPS ¼ -INCH CARROT SLICES 1 CUP ¼- INCH RED BELL PEPPER STRIPS 8 ½-THICK SLICES WHOLE-WHEAT ITALIAN BREAD (ABOUT 8 OUNCES) 3 OUNCES GRATED MOZZARELLA (ABOUT 1 CUP) ½ TEASPOON SALT ¼ TEASPOON PEPPER 1 TEASPOON OLIVE OIL PLUS 1 TEASPOON 1. PREHEAT THE OVEN TO 400 DEGREES. IN A SMALL BOWL, TOSS TOGETHER CARROTS, BELL PEPPER, 2 TABLESPOONS MINCED GARLIC, ROSEMARY, ½ TEASPOON SALT AND ¼ TEASPOON PEPPER. SPREAD IN A PIE PLATE OR BAKING DISH AND ROAST 15 MINUTES, OR UNTIL VEGETABLES ARE CRISP-TENDER. REMOVE FROM OVEN AND PREHEAT THE BROILER WITH RACK 4 INCHES FROM THE HEAT. 2. BRUSH BREAD WITH TABLESPOON PLUS 1 TEASPOON OLIVE OIL, TOP WITH ROASTED VEGETABLES AND SPRINKLE WITH MOZZARELLA. BROIL 1 TO 2 MINUTES, OR UNTIL CHEESE IS JUST MELTED AND LIGHTLY GOLDEN.
Posted on: Wed, 23 Apr 2014 19:00:21 +0000