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Rosemary-Manchego Veggie Melts

Rosemary-Manchego Veggie Melts

Nutrition Facts
Rosemary-Manchego Veggie Melts
  • Makes: 4 servings


  • 1 1/2 cups 1/4-inch carrot slices
  • 1 cup 1/4-inch red bell pepper strips
  • 1 teaspoon dried rosemary
  • 8 1/2-inch-thick slices whole-wheat Italian bread (about 8 ounces)
  • 3 ounces grated Manchego (about 1 cup)


  1. Preheat the oven to 400 degrees . In a medium bowl, toss together carrots, bell pepper, 2 teaspoons olive oil, 2 teaspoons minced garlic, rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a pie plate or baking dish and roast 15 minutes, or until vegetables are crisp-tender. Remove from oven and preheat the broiler with the rack 4 inches from heat.
  2. Brush bread with 1 tablespoon plus 1 teaspoon olive oil, top with roasted vegetables and sprinkle with Manchego. Broil 1 to 2 minutes, or until cheese is just melted and light golden.