Portobello, Broccoli, and Red-Pepper Melts

A quicky and hearty vegetarian open-faced sandwich. Roast veggies, great bread and gouda cheese???? Sounds great to me! Recipe from Martha Stewart.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  small head broccoli, cut into small florets (stalk discarded)
• 1  tablespoon olive oil
•  coarse  salt and pepper
• 4  portabella mushrooms, sliced 1/2 inch thick (stems removed)
• 2  red bell peppers, sliced 1/2 inch thick (ribs and seeds removed)
• 1⁄4 cup light mayonnaise
• 1  small garlic clove, crushed through a press
• 4  thick slices  country bread
• 4  ounces gouda cheese, thinly sliced

Directions

1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper.
2. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
3. Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
4. Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper.
5. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese.
6. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.