E V E R Y D A Y E A S Y
A m id the holiday hustle, it’s easy to find tim e
fo r these meals— th e y’re all ready in a jingle.
m e n u
Skillet Vegetables on Cheese Toast
START TO FINISH
20 minutes
BUDGET $3.15 per Serving
BY
PEG SM ITH
P H O T O S
ANDY LYONS
R EC IP ES A N D F O O D ST Y LIN G
JIL L LUST
SKILLET VEGETABLES ON
CHEESE TOAST
8
slices crusty wheat bread
Vi
an 8-oz. pkg. peeled fresh whole baby
carrots, halved lengthwise
1
8-oz. pkg. button mushrooms, halved
4
cloves garlic, peeled and coarsely chopped
1
small red onion, cut in thin wedges
2
Tbsp. olive oil
4
oz. soft goat cheese (chèvre)
Fresh basil (optional)
1. Preheat broiler. Place bread on baking sheet; set aside.
2.
In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil
over medium-high heat
2
to 3 minutes, until vegetables just begin to brown.
Add 2 tablespoons
water;
cover and cook over medium heat 5 minutes, or
until vegetables are crisp-tender, stirring once. Sprinkle with
salt
and
pepper.
3.
Meanwhile, for cheese toast, lightly toast bread 3 inches from broiler heat
for 1 to 2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches
from heat for I to
2
minutes, until cheese is softened.
4.
On plates, top cheese toast with vegetables. Drizzle with additional
olive
oil;
sprinkle with fresh basil.
SERVES 4.
EACH SERVING
461 cal, 2 1 g fa t (6 g sat. fat), 13 m gchol, 596 m g sodium , 56 g carb o ,
8 gfib er, 1 5 gpro. D a ily Values: 8 4 % v it.A , 8 % vit. C , 9 % calcium , 2 3 % iron.
BETTER HOMES AND GARDENS DFCTMBFRpooS 1 6 7
