Balsamic Roasted Veggie Melt
A sophisticated vegetarian melt layered with balsamic-marinated roasted vegetables and melted mozzarella.
⏱ 15 min prep · 20 min cookServes 2460 cal · 15g proteinvegetariancomfort
Ingredients
- 1 count zucchini
- 1 count red bell pepper
- 0.5 cup mozzarella
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 count baguette
Instructions
- 1
Slice zucchini and bell pepper into strips and toss with olive oil and balsamic vinegar.
- 2
Roast vegetables in the oven at 400°F for 20 minutes.
- 3
Cut the baguette into sandwich-sized portions and slice open.
- 4
Place roasted veggies on the bread, top with mozzarella, and bake until cheese is bubbly.
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