Veggie Grilled Cheese with Tomato Soup Recipe

Maya Feller, MS, RD, CDN, of Brooklyn-based Maya Feller Nutrition, gives this popular, budget-friendly combination a new twist.

Adding vegetables to a typical sandwich—in this case, broccoli, zucchini, and red bell peppers—increases the nutritional value of the dish," he says, and this dish makes a special statement about "The Real Cost of Healthy Eating" part.

INGREDIENTS

3 tablespoons unsalted butter, melted, divided 1 large red bell pepper, diced 1 small zucchini, diced 1 Jalapeno pepper, seeds and insects 1 cup broccoli florets (1/2 inch)

¼ cup water plus 2 2/3 cups, divided 8 slices wheat bread 4 slices of cheddar cheese 2 (11 oz.) cans Roasted TomatoSoup

DIRECTION

Over medium heat, heat 1 tablespoon butter in a large skillet until melted and bubbly. Add peppers, zucchini and jalapeno; Cook, stirring frequently, until tender, 2 to 3 minutes.Add broccoli and stir to coat. Add ¼ cup water, cover the pan and cook until the broccoli is crisp-tender, about 3 minutes. Wipe the pan clean.

Rub 1 half of each loaf with the remaining 2 tablespoons of butter.Add the bread slices, butter side down, to the pan. Divide the vegetables into breadcrumbs. Place a slice of cheese and a slice of bread on top of each, on top of the butter half.

Cook over medium heat until sandwiches are lightly browned and cheese is melted, 2 to 4 minutes per side. (Cook batches of sandwiches if not all fit in your pan.)

Meanwhile, combine soup with remaining 1 ⅔ cups water in medium saucepan; Cook over medium heat, stirring occasionally, until heated through, about 3 minutes.

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