Garlic Veggie Grilled Cheese
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1/3 cup eggplant (cubed)
1/3 cup zucchini (cubed)
1/3 cup mushrooms (chopped)
3 Bellafina peppers, seeded and sliced
1 Tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of italian seasoning
4 slices of sharp white cheddar (I bought a block and sliced it myself)
2 ciabatta rolls (or your favorite bread)
Heat oven to 350 degrees Fahrenheit. Heat 1 Tablespoon of olive oil in a skillet. Add eggplant and zucchini into skillet and cook until soft (about 2 minutes).
Meanwhile open up your ciabatta rolls, place on a baking sheet and cover each side with sharp white cheddar cheese. Place in the oven and let cook until cheese is melted and bread is warm (approximately 4 minutes).
Add mushrooms and Bellafina peppers to skillet and sauté for 1 minute. Add garlic, salt, pepper and italian seasoning and sauté until fragrant (about 1 minute). Remove veggies from heat. Remove bread from oven and top with veggies. Put the top on your sandwich* and enjoy the cheesy, garlicky goodness!
*If you like you can put the sandwich back in the skillet and brown the outsides to make it extra crunchy and delicious!
Slightly adapted from a recipe from motionmom.com