Roasted Veggie Grilled Cheese
Servings Prep Time
2sandwiches 15minutes
Cook Time
40minutes
Servings Prep Time
2sandwiches 15minutes
Cook Time
40minutes
Ingredients
  • 1/4c Pickle Creek Greek Oregano & Garlic Infused Olive Oil, divided
  • 4slices multigrain bread
  • 1/2 zucchini
  • 1/2 red bell pepper
  • 1/2 red onion
  • 1/2c baby bell mushrooms
Instructions
  1. 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.
  2. Bake 15 minutes, stir, and bake 10 min more, until veggies are tender. Set aside.
  3. 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.
  4. 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!