Veggie Melt on Toasted Bread
A wholesome and colorful open-faced sandwich that’s as satisfying as it is beautiful. This veggie melt combines the crunch of toasted seeded bread with the creamy richness of melted cheese, layered with roasted zucchini, red and yellow bell peppers, and a sprinkling of fresh chives. It’s the perfect choice for a quick lunch, a light dinner, or an impressive brunch item.
Time Required
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients
2 slices of hearty seeded bread (like sourdough or multigrain)
1 small zucchini, thinly sliced
½ red bell pepper, thinly sliced
½ yellow bell pepper, thinly sliced
½ cup shredded mozzarella or provolone cheese
1 tbsp olive oil
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Instructions
Preheat oven or broiler to 375°F (190°C).
Prepare veggies: Lightly brush zucchini and bell pepper slices with olive oil. Season with salt and pepper.
Roast the vegetables: Arrange veggies on a baking sheet and roast for 10–12 minutes until tender (or grill if preferred).
Toast bread: Toast the bread slices until golden and crisp.
Assemble the melt: Place the toasted bread on a baking tray. Layer with roasted veggies and sprinkle generously with shredded cheese.
Melt the cheese: Return the tray to the oven and broil for 3–5 minutes, or until the cheese is melted and bubbly.
Garnish: Remove from oven and sprinkle with fresh chopped chives.
Serve immediately while hot and melty.
Tips
Even Slicing: Slice the vegetables thinly and evenly for quicker, more consistent cooking.
Pre-toast the Bread: Pre-toasting prevents sogginess when adding cheese and veggies.
Use Parchment Paper: If broiling, line your tray with parchment to avoid sticking and ease cleanup.
Cheese Melt Tip: For extra melty cheese, cover with foil for a couple of minutes while broiling before uncovering to brown.
Season Layers: Lightly season each layer (bread, veggies, cheese) to enhance flavor depth.
Variations
Cheese Swaps
Sharp Cheddar: Adds a punchy, bold flavor.
Goat Cheese: For tang and creaminess.
Swiss or Gruyère: Nutty and perfect for melting.
Add Protein
Sliced grilled chicken
Crumbled feta or halloumi
Fried or poached egg on top
Extra Veggies
Mushrooms (sautéed or roasted)
Spinach or kale (lightly wilted)
Cherry tomatoes (halved and roasted)
Flavor Boosters
Pesto or garlic aioli spread on the bread
Hot sauce or chili flakes for heat
Balsamic glaze drizzle for a sweet tangy finish
Bread Alternatives
Ciabatta, baguette halves, or naan for different textures
Gluten-free bread to suit dietary needs
Q&A
Q: Can I make this ahead of time?
A: You can roast the vegetables and prep the toppings in advance. Assemble and broil just before serving to keep the bread crispy and cheese gooey.
Q: What other toppings pair well?
A: Avocado slices, caramelized onions, or olives work great. You can also sprinkle with dried herbs like oregano or thyme.
Q: Is this recipe vegan-friendly?
A: Easily! Use vegan cheese and a plant-based bread. Many vegan cheeses melt well now and still give great flavor.
Q: Can I make this gluten-free?
A: Yes—simply use your favorite gluten-free bread as the base.
Nutritional Information
(Per serving, approx. for 1 slice with cheese and vegetables)
Calories: 250–300 kcal
Protein: 10–12g
Carbohydrates: 25–30g
Fat: 12–15g
Fiber: 3–4g
Sodium: 300–400mg
Note: Nutritional values will vary depending on cheese type, bread, and portion size.
Conclusion
This Veggie Melt is a vibrant, satisfying meal that’s both simple to make and easy to customize. Whether you’re looking for a quick weekday lunch, a cozy dinner, or a colorful brunch dish, this melt hits the spot. With fresh ingredients, gooey cheese, and a crispy base, it’s comfort food that still feels wholesome and fresh.