Veggie Melts Recipes
SMOKED GOUDA VEGGIE MELT
After a long day of teaching, I like to make these veggie-packed grilled-cheese sandwiches. My 8-year-old daughter is a big fan, too. -Charlie Herzog, West Brookfield, Vermont
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. Place mushrooms, broccoli, pepper and onion in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 10-12 minutes or until tender., Meanwhile, place bread slices on a baking sheet. Mix mayonnaise and garlic; spread over bread., Change oven setting to broil. Spoon vegetables over bread slices; sprinkle with cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 523 calories, Fat 37g fat (9g saturated fat), Cholesterol 34mg cholesterol, Sodium 695mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.
TURKEY AND VEGGIE MELTS
A knife and fork will be needed to eat these hearty open-face sandwiches, made delicious with frozen antioxidant vegetable blend.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Heat broiler. Cook vegetables as directed on box; pour into medium bowl. Stir in mustard.
- Place toasted bread slices on ungreased cookie sheet. Layer turkey evenly on bread. Spoon vegetable mixture over turkey. Sprinkle each with 2 tablespoons cheese.
- Broil 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 220, Carbohydrate 24 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 820 mg, Sugar 11 g, TransFat 0 g
YUMMY VEGGIE OMELET
I enjoy this omelet served on top of toast. Use any type of cheese you like - Swiss and Gouda are both good choices.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Yield 2
Number Of Ingredients 8
Steps:
- Melt one tablespoon butter in a medium skillet over medium heat. Place onion and bell pepper inside of the skillet. Cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
- While the vegetables are cooking beat the eggs with the milk, 1/2 teaspoon salt and pepper.
- Shred the cheese into a small bowl and set it aside.
- Remove the vegetables from heat, transfer them to another bowl and sprinkle the remaining 1/4 teaspoon salt over them.
- Melt the remaining 1 tablespoon butter (in the skillet just used to cook the vegetables) over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
- Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 9.1 g, Cholesterol 429.8 mg, Fat 29.8 g, Fiber 1.6 g, Protein 21.7 g, SaturatedFat 15.7 g, Sodium 1157.8 mg, Sugar 4.8 g
VEGGIE TUNA MELTS
"I created this recipe when I got married 20 years ago and have served it countless times since then," writes Marilyn Smelser of Albany, Oregon, "Sometimes I add a little chili powder, heap the tuna mixture over tortilla chips instead and microwave for hearty nachos."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the tuna, red pepper, mushrooms, cheese and olives. Fold in mayonnaise. Spread over English muffin halves. Top each with a tomato slice. , Broil 6 in. from the heat for 7-9 minutes or until lightly browned. Serve immediately.
Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 413mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
VEGGIE PATTY MELTS
I am not a vegan, but I love the different variety of meatless soy burgers. This is a patty melt made with whatever flavor burger you want. Add mustard, ketchup, and a pickle for extra flavor.
Provided by Asha1126
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Add onion, saute 12 minutes or until very tender, adding water, 1 tablespoon at the time, to prevent scorching. Season with salt and black pepper to taste.
- Remove onion from pan, keep warm.
- Cook meatless burgers in pan according to package directions.
- Divide cooked onion evenly over 4 slices of bread and top each with 1 burger patty and 1 cheese slice. Cover with remaining 4 slices of bread.
- Place pan over medium heat until hot. Coat one side of each bread slices with cooking spray and place 2 sandwiches, coated side down, in pan, and cook about 3 minutes or until brown.
- Coat top sides of sandwiches with cooking spray, turn sandwiches over, and cook for about 3 minutes or until brown.
- Repeat procedure with remaining sandwiches.
- If you own a indoor grill (such as George Forman) you can also make them, once assembled, on the grill and you dont' have to turn them over. Enjoy.
Nutrition Facts : Calories 325.3, Fat 12.5, SaturatedFat 4.5, Cholesterol 21.7, Sodium 1092.5, Carbohydrate 36, Fiber 9.5, Sugar 5.9, Protein 21.2
ADORABLE VEGGIE MELTS
Make and share this Adorable Veggie Melts recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 18m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Arrange the bread slices in a single layer on a baking sheet.
- Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
- (Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
- To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
- Cook, stirring occasionally, until tender, about 5 minutes.
- Remove from the heat; stir in the salt and pepper.
- Taste and adjust the seasoning.
- Combine the cheeses in a small bowl.
- Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
- Place the sandwiches on the baking sheet.
- Broil for about 2 minutes, or until the cheese is melted.
- Enjoy!
More about "veggie melts recipes"
CAL-ITAL ROASTED VEGGIE MELTS | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (3)Total Time 2 hrs 41 minsServings 4
- In a medium bowl combine lemon juice, oil, garlic, lemon-pepper seasoning, and salt. Add tofu; toss gently to coat. Cover and chill for 2 hours.
- Preheat oven to 425°F. Line a 13x9x2-inch baking pan with foil. Add vegetables to the prepared baking pan. Add tofu mixture; toss gently to combine. Roast for 20 to 25 minutes or until vegetables are crisp-tender and brown around the edges, stirring occasionally.
- Meanwhile, place bread slices on a baking sheet. Place on the bottom rack of the oven while vegetables are cooking. Bake for 5 to 7 minutes or just until bread is toasted and slightly crisp, turning once.
- Preheat broiler. Spread toasted bread slices with hummus. Top with roasted vegetables, mozzarella cheese, and Parmesan cheese. Broil about 5 inches from the heat about 1 minute or just until cheeses are melted,.
ASPARAGUS VEGGIE MELTS RECIPE - PILLSBURY.COM
From pillsbury.com
- Break or cut off tough ends of asparagus. In 12x8-inch (2-quart) microwave-safe dish, arrange spears with tips in center. Add water; cover with microwave-safe plastic wrap. Microwave on HIGH for 3 to 4 minutes or until asparagus is crisp-tender.*
- Meanwhile, in small bowl, combine mayonnaise, mustard and dill; mix well. Spread mayonnaise mixture evenly over cut side of each half of bread. Top each sandwich with mushrooms, cooked asparagus and bell pepper rings. Cut cheese into 1-inch-wide strips; arrange over peppers. Place on ungreased broiler pan or cookie sheet.
VEGGIE MELT RECIPE - FOOD FANATIC
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5/5 Estimated Reading Time 3 mins
HEALTHY TUNA VEGGIE MELTS RECIPE | EAT THIS NOT THAT
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Estimated Reading Time 7 mins
GRILLED VEGGIE MELTS RECIPE BY ROSIE SIEFERT
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4.5/5 (25)Estimated Reading Time 2 mins
- Combine the beans, olive oil, seasonings and lemon juice in a food processor and give a few good chops.
- Heat a large cast iron frying pan and place the onion slices in the pan grill for a minute or two; then add a drizzle of olive oil, a sprinkle of salt and fresh ground black pepper.
MUSHROOM MELTS RECIPE | EATINGWELL
From eatingwell.com
- Preheat oven to 200°F. Heat oil in a large nonstick skillet over medium-high heat. Add shallot and cook, stirring often, until softened, about 3 minutes. Add mushrooms and thyme; cook, stirring occasionally, until the mushrooms soften and begin to brown, about 10 minutes. Add vinegar; cook, stirring often, until mostly evaporated, about 2 minutes. Transfer the mushroom mixture to a bowl and set aside.
- Coat 1 side of each bread slice evenly with butter and set 4 slices aside. Place the remaining 4 slices, coated-sides down, on a cutting board. Top each with 1 slice Swiss cheese, 2 ½ tablespoons mushroom mixture and 2 tablespoons Gruyère. Top with the remaining bread slices, coated-sides up.
- Wipe the skillet clean and heat over medium heat. Add 2 sandwiches; cook until the bottom side is crispy and browned, 2 to 3 minutes. Carefully turn the sandwiches over and continue cooking until the cheese has completely melted, about 2 minutes more. (Alternatively, heat a panini press to medium. Place 2 sandwiches on the cooking grates and close the press. Cook until both sides of the sandwiches are browned and crisp and the cheese is melted, about 2 minutes.) Remove from the skillet; keep warm in the oven. Repeat with the remaining sandwiches.
CHICKEN AND VEGGIE MELTS | BETTER HOMES & GARDENS
From bhg.com
- Preheat toaster oven to 400°F. Using a vegetable peeler, cut zucchini lengthwise into thin ribbons. In a medium bowl stir together yogurt, mustard, and thyme. Add chicken; toss to coat.
- Arrange toasted bread on a small baking sheet. Layer bread with zucchini ribbons, chicken mixture, tomato, and onion; top with cheese. Bake 10 to 15 minutes or until heated through and cheese is melted.
VEGGIE MELTS RECIPE | MYRECIPES
From myrecipes.com
- Coat a large skillet with cooking spray; add 1 teaspoon oil, and place over medium-high heat until hot. Add peppers, onion, and zucchini; sauté 3 minutes. Sprinkle with seasoning. Sauté until tender. Remove from pan.
- Recoat pan with cooking spray. Heat pan over medium-high heat until hot; add 1 teaspoon oil. Add mushrooms, and cook 2 minutes on each side. Add water; cover and cook until tender. Add reserved vegetables to pan; stir well.
- Arrange vegetables on bottom of rolls; top with cheese. Broil 1 minute or until cheese melts. Top with roll tops.
VEGETABLE MELT RECIPE | MYRECIPES
From myrecipes.com
- Prepare Sandwiches: Spread Herb Mayonnaise on 1 side of each bread slice. Layer 4 bread slices, mayonnaise sides up, each with 1 cheese slice, 1 Tbsp. red bell peppers, 1 rounded tablespoonful artichoke hearts, and 1/4 cup arugula. Top with remaining cheese and bread slices, mayonnaise sides down. Spread butter on outside of each sandwich.
- Cook sandwiches in a large nonstick skillet or griddle over medium-high heat 3 to 4 minutes on each side or until lightly browned and cheese is melted. Serve immediately.
GRILLED VEGGIE BURGER PATTY MELTS RECIPE :: THE MEATWAVE
From meatwave.com
- To make the onions: Melt butter in a large heavy-bottomed stainless steel or enameled cast iron dutch oven over medium-high heat. Add onions and cook, stirring occasionally, until softened and bottom of saucepan is coated in a pale brown fond, about 15 minutes. Add 2 tablespoons water and deglaze pan by scraping with a wood spoon. Continue to cook, stirring occasionally, until another layer of fond has built up again, 3-5 minutes. Add 2 tablespoons water and deglaze. Repeat process until onions are completely softened and a deep, dark brown, about 15 minutes more. Season onions to taste with salt. Transfer to a bowl and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place veggie burgers on hot side of grill and cook, flipping occasionally, until slightly charred and warmed through. Transfer burgers to a cutting board or tray.
- Working in two or three batches as necessary, butter one side of each slice of bread and place on hot side of grill, buttered side down, and cook until bread is toasty and lightly browned, about 1 minute. Transfer bread to cutting board or tray.
- Place one patty on top of a slice of bread, unbuttered side. Top each patty with a slice of swiss cheese, caramelized onions, and second slice of bread, buttered side up. Place sandwiches on cool side of grill, cover, and cook until cheese has completely melted, about 3 minutes. Transfer patty melts to a serving tray or plates and serve immediately.
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