Roasted Vegetable Ham And Turkey Melts Recipes

SLICED HAM WITH ROASTED VEGETABLES

Sliced Ham with Roasted Vegetables image

To prepare this colorful, zesty oven meal, I "shop" in my backyard for the fresh garden vegetables and oranges (we have our own tree!) that spark the ham's hearty flavor. It's my family's favorite main dish. -Margaret Pache, Mesa, Arizona

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

Cooking spray
6 medium potatoes, peeled and cubed
5 medium carrots, sliced
1 medium turnip, peeled and cubed
1 large onion, cut into thin wedges
6 slices (4 to 6 ounces each) fully cooked ham, halved
1/4 cup thawed orange juice concentrate
2 tablespoons brown sugar
1 teaspoon prepared horseradish
1 teaspoon grated orange zest
Coarsely ground pepper

Steps:

Grease two 15x10x1-in. baking pans with cooking spray. Add potatoes, carrots, turnip and onion; generously coat with cooking spray. Bake, uncovered, at 425° until tender, 25-30 minutes. , Arrange ham slices over the vegetables. In a bowl, combine concentrate, brown sugar, horseradish and orange zest. Spoon over ham and vegetables. Bake until the ham is heated through, about 10 minutes longer. Sprinkle with pepper.

Nutrition Facts : Calories 375 calories, Fat 5g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1179mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 7g fiber), Protein 31g protein.

ROASTED VEGETABLE, HAM, AND TURKEY MELTS

Roasted Vegetable, Ham, and Turkey Melts image

Serve these open-face sandwiches with Quick Dill Pickles and Caramelized Sweet Potato Wedges.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 11

Ingredients

1 pound white mushrooms, cleaned and sliced 1/4 inch lengthwise
Salt and freshly ground pepper
Olive oil, for drizzling
6 ripe plum tomatoes, sliced 1/4-inch lengthwise
2 Vidalia onions, 1 1/2 to 2 pounds, halved and sliced into 1/2-inch rings
2 red or yellow bell peppers, halved lengthwise, seeds removed
3 tablespoons fresh flat-leaf parsley leaves, cleaned and chopped
1 loaf of bread, about 12 by 5 inches, such as ciabatta or baguette
1/4 cup whole-grain mustard
1 pound roasted turkey and/or baked ham, thinly sliced
8 ounces good-quality Swiss cheese, sliced

Steps:

Heat broiler. Put mushrooms in a single layer on a baking pan, season with salt and pepper, and drizzle lightly with olive oil. Place pan under broiler until mushrooms brown around edges, 2 to 4 minutes. Transfer mushrooms to a large bowl; set aside. Using same pan, repeat process with tomatoes until they are soft, 3 to 4 minutes. Repeat with onions, until they are tender, 6 to 8 minutes. Repeat with peppers, until skins start to blister, 6 to 8 minutes. When peppers are cool enough to handle, remove skin and stems; cut into 1-by-2-inch pieces. Combine all vegetables in a bowl, and toss with parsley. Season with salt and pepper, and set aside.
Halve bread lengthwise. Spread mustard on both sides; layer with roasted vegetables. Arrange turkey and/or ham over vegetables; top with cheese. Place on baking pan; transfer to broiler until warmed through and cheese is melted, about 2 minutes. Serve.

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