Open-faced Broccoli, Red Pepper, and Cheese Sandwich

Yes, another broccoli recipe. What can I say? I LOVE BROCCOLI. This is a simple sandwich recipe that is easy to customize. I plan to trying different vegetables, cheeses, and spices, but as is, it is the perfect meal for a cold winter day. It makes 4 servings that are perfect to serve with a salad or soup. If this is all you are having though, I'd serve it for two.

Open-faced Broccoli, Red Pepper, and Cheese Sandwich
Adapted from Moosewood Restaurant's Cooking for Health

1 tbsp olive oil
1 garlic clove, minced or pressed
3 cups chopped broccoli
1 cup chopped red bell peppers
1/1 tsp salt
Red Pepper flakes to taste
1 tsp minced fresh rosemary or basil
2 tbsp water
3/4 cup grated provolone cheese
4 slices whole grain bread



Heat the olive oil on a skillet over medium-high heat. Add the garlic, broccoli, bell peppers, salt, red pepper flakes, and rosemary. Cook and stir for 2 minutes. Add the water, cover, and cook for about 7 minutes or until vegetables are tender, stirring occasionally.



While the vegetables are cooking, sprinkle the cheese over each slice of bread and melt in the broiler or toaster oven. Top with the cooked veggies.