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Veggie Melt Photo

Veggie Melt Recipe

Tanya Schroeder
Veggie Melt brings together a ton of vegetables with havarti cheese and a jalapeno cream cheese spread. What could be better for a...
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 685 kcal

Ingredients
  

  • 1 loaf Italian Bread
  • 2 tablespoons Butter Softened
  • 4 ounces Jalapeño Cream Cheese Softened
  • 1/2 Red Bell Pepper Sliced
  • 1/2 Yellow Bell Pepper Sliced
  • 1 large Portobello Mushroom Sliced
  • 1 small Zucchini Squash Sliced
  • 2 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon Oregano
  • 1/2 teaspoon Salt
  • 6 slices Havarti Cheese

Instructions
 

  • Preheat oven to 350°F. In a large bowl, combine the vegetables, olive oil, vinegar, oregano and salt. Toss to coat.
  • Cut bread in half lengthwise. In small bowl combine cream cheese and butter. Spread mixture on both halves of the bread.
  • Top bottom half of bread with vegetables and cheese slices. Top with remaining bread half.
  • Cover loaf in aluminum foil and bake for 25-30 or until cheese has melted. Serve.

Nutrition

Calories: 685kcalCarbohydrates: 63gProtein: 25gFat: 34gSaturated Fat: 14gSodium: 620mgFiber: 3gSugar: 2g
Keyword Cheese, Dinners, Easy, Jalapeños, Lunches, Meatless Monday, Mushrooms, Peppers, Sandwiches, Vegetables, Vegetarian, Zucchini
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