Packed with healthy vegetables, this sandwich features Pickle Creek Greek Oregano & Garlic Infused Olive Oil and is not only delicious but also hearty filling!
Print Recipe
Roasted Veggie Grilled Cheese
Ingredients
- 1/4 c Pickle Creek Greek Oregano & Garlic Infused Olive Oil, divided
- 4 slices multigrain bread
- 1/2 zucchini
- 1/2 red bell pepper
- 1/2 red onion
- 1/2 c baby bell mushrooms
Ingredients
- 1/4 c Pickle Creek Greek Oregano & Garlic Infused Olive Oil, divided
- 4 slices multigrain bread
- 1/2 zucchini
- 1/2 red bell pepper
- 1/2 red onion
- 1/2 c baby bell mushrooms
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Instructions
Preheat oven to 350 degrees F. Slice zucchini, onion, pepper, and mushrooms. Toss veggies in Greek Oregano & Garlic Olive Oil until well coated with oil. Spread out in an even layer on a baking sheet and season with salt and pepper.
Bake 15 minutes, stir, and bake 10 min more, until veggies are tender. Set aside.
Heat a large skillet over medium heat. Add Greek Oregano & Garlic Olive Oil to coat the bottom of the skillet. Place 2 slices of bread in the skillet and top each with 1 slice each fontina and provolone cheese. Add 1/2 the roasted veggies to each sandwich.
Top each sandwich with a second slice of bread and cook 3-4 min, until bottom slice of bread is golden brown. Flip and cook for another 3-4 minutes , until the other side of the sandwich is golden brown and cheese is melted. Enjoy!
