Veggie Parm Melt

Super easy, super quick and super good — that’s my kind of dinner. It was also the kind of dinner I needed after planting my garden and being 100 percent exhausted over Memorial Day Weekend. Plus, this is one of those vegetarian dishes that can be easily adapted for vegans, meat eaters and those who are gluten-free, so you can all sit down to one meal without having to go through too much of a hassle.

My Dad was here helping me with my garden the weekend I made this, and since he is a meat-eater, I added some sweet Italian sausage to his sandwich. To do this, boil the sausage until it’s cooked, remove it from the pan, slice it thin and then brown it for a few minutes in a fry pan with a little oil.

To make it vegan omit the cheese, and to make it gluten free, serve on a toasted gluten-free baguette. My favorite is made by Schar.

Veggie Parm Melt
by Michelle Maskaly, The Adirondack Chick 

Serves 2

10 mini sweet peppers

8 oz. part-skim mozzarella, sliced
1 large onion
2 portabello mushrooms 
1 cup tomato sauce
1 loaf Italian bread (or your favorite bread)
2 tablespoons olive oil

Slice the onions, peppers and mushrooms into long strips.

 Heat two tablespoons olive oil in a pan. Add in the mushrooms, onions and peppers. Cook until soft.

 Take the bread and slice it into 6 inch sections. Cut each section along the side and then place open-face on a cookie sheet.

Top the bread with the veggie mixture, followed by sauce {as much or as little as you like} and then lie the cheese on top.

Broil for about 5 minute or until the cheese is bubbly and golden.


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