Best Freezer Vegetable Stuffed Sandwich Melts Recipes

ADORABLE VEGGIE MELTS

Adorable Veggie Melts image

Make and share this Adorable Veggie Melts recipe from Food.com.

Provided by Sharon123

Categories Lunch/Snacks

Time 18m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

2 slices of cracked whole wheat bread
mayonnaise, for spreading
2 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup coarsely shredded zucchini
1/2 cup onion finely sliced onion
1 clove garlic, minced
salt & freshly ground black pepper
1/4 cup finely shredded monterey jack cheese
1/4 cup finely shredded cheddar cheese
4 slices tomatoes, ½ inch-thick
1 dash fresh ground pepper
finely shredded lettuce or fresh bean sprout, as desired

Steps:

Preheat the broiler.
Arrange the bread slices in a single layer on a baking sheet.
Broil 4 to 5 inches from the heat source for about 2 minutes per side, or until lightly toasted.
(Or toast the bread in a toaster.) Spread 1 side of each slice with mayonnaise.
To make the topping: Heat the olive oil in a large nonstick skillet over medium-high heat; add the mushrooms, zucchini, onion, and garlic.
Cook, stirring occasionally, until tender, about 5 minutes.
Remove from the heat; stir in the salt and pepper.
Taste and adjust the seasoning.
Combine the cheeses in a small bowl.
Top each bread slice with 2 tomato slices, a sprinkling of pepper, and half of the sautéed vegetables, lettuce or bean sprouts, and the cheese mixture.
Place the sandwiches on the baking sheet.
Broil for about 2 minutes, or until the cheese is melted.
Enjoy!

STUFFED VEGETARIAN SHELLS

Stuffed Vegetarian Shells image

When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

Steps:

Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,

Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

SUMMER-VEGGIE MELTS WITH CAPER SAUCE

Summer-Veggie Melts with Caper Sauce image

A colorful mix of grilled vegetables-bell peppers, onion, and Broccolini-is packed into a hoagie that gets a toasty crust on the grill but stays pillowy-soft in the center. Provolone, the perfect melting cheese, melds it all together. The final touch to take this vegetarian sandwich masterpiece over the top is a generous smear of a zesty basil-caper aioli.

Provided by Lauryn Tyrell

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Time 45m

Number Of Ingredients 13

Ingredients

1 small clove garlic, peeled and chopped
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
2 teaspoons sherry vinegar
2 tablespoons capers, drained and roughly chopped
1/4 cup fresh basil leaves, roughly chopped
2 bell peppers, cored, seeded, and cut lengthwise into sixths
1 red onion, cut into 1/2-inch-thick rounds
1 bunch Broccolini, tough ends trimmed (8 ounces)
Extra-virgin olive oil, for drizzling and brushing
Vegetable oil, for grill
2 hoagies or soft baguettes (each 12 inches), split
4 ounces thinly sliced provolone

Steps:

With the side of a heavy knife, mash garlic and 1/2 teaspoon salt to a paste. Transfer to a bowl and stir in mayonnaise, vinegar, capers, and basil.
Heat grill to high for both direct and indirect cooking. Drizzle bell peppers, onion, and Broccolini lightly with olive oil; season with salt and pepper. Brush grates with vegetable oil. Grill vegetables over direct heat, turning occasionally, until charred in places and crisp-tender, 8 to 9 minutes for peppers and onions; 4 to 5 minutes for Broccolini. Transfer to a plate; tent with foil.
Brush bread with olive oil and grill, cut-sides down, until lightly toasted, about 1 minute. Flip bread and move to indirect heat. Add cheese to one side, cover grill, and melt, 2 to 3 minutes. To serve, layer vegetables over melted cheese and spread other sides of bread with caper sauce. Cut each baguette in half to serve.