Veggie Recipe

If using bread: preheat a skillet or oven broiler to medium-high heat. Spread softened butter evenly on one side of each bread slice. If using biscuits: split the biscuit in half horizontally and spread butter on the cut sides.

Toast the buttered bread in a skillet butter-side-down over medium heat until golden and crisp, about 2–3 minutes per side, or place under the broiler 1–2 minutes until lightly browned. For biscuit halves, toast cut-side down in a skillet 2–3 minutes until golden.

Chop vegetables

Thinly slice the onion and green pepper into small strips, dice the tomato into 1/4-inch pieces, and slice mushrooms thinly. Aim for roughly equal volumes so toppings heat evenly.

Cook

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.

Add the green pepper and mushrooms to the skillet. Cook another 3–4 minutes until peppers soften and mushrooms release moisture. Stir in the diced tomato and cook 1–2 minutes just to warm and meld flavors.

Season the vegetables with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried oregano. Taste and adjust seasoning if necessary. Remove from heat.

Place the toasted bread slices or biscuit halves on a baking sheet or ovenproof skillet, buttered side up for bread or cut-side up for biscuits.

Evenly divide the sautéed vegetable mixture over the two base pieces.

Sprinkle 1/2 cup shredded cheddar and 1/4 cup mozzarella over each assembled piece (or 1 cup cheddar and 1/2 cup mozzarella total). Distribute cheese so vegetables are well covered.

Melt cheese

Place under a broiler set to high about 4–6 inches from heat for 1–2 minutes until cheese is bubbly and lightly browned. Alternatively, put in a preheated 375°F (190°C) oven for 4–6 minutes until cheese melts. Watch closely to avoid burning.

Remove from oven or broiler. Sprinkle chopped parsley and a pinch of red pepper flakes over each piece for color and a slight kick.

Let rest 1 minute, then serve warm. This recipe makes 2 open-faced veggie toasts or 2 biscuit halves topped with vegetables and melted cheese.