START TO FINISH: 20 minutes MAKES 4 servings
8 ounces fresh button mushrooms, halved
1⁄2 of an 8-ounce package peeled fresh baby carrots, halved lengthwise
1 small red onion, cut into thin wedges
4 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 tablespoons water
Salt
Ground black pepper
8 slices crusty country whole wheat bread
4 ounces soft goat cheese (chèvre)
Olive oil
Snipped fresh basil (optional)
1 Preheat broiler. In a large skillet cook mushrooms, carrots, red onion, and garlic in 2 tablespoons hot oil over medium-high heat for 2 to 3 minutes or just until vegetables start to brown. Add the water. Cook, covered, over medium heat about 5 minutes or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.
2 Meanwhile, for cheese toast, place bread slices on an ungreased baking sheet. Broil about 3 inches from the heat for 1 to 2 minutes or until toasted, turning once halfway through broiling. Spread bread slices with cheese. Broil for 1 to 2 minutes more or until cheese is softened.
3 To serve, spoon vegetables onto cheese toast. Drizzle with additional oil and, if desired, sprinkle with basil.
PER SERVING: 461 cal., 21 g total fat (6 g sat. fat), 13 mg chol., 596 mg sodium, 56 g carb., 8 g fiber, 15 g pro.
Vegan Icon make it vegan
Substitute desired soy cheese for the goat cheese.
