Tuesday, 26 January 2010

Italian Veggie Melt

This is one of my youngest sister's favourite side dishes. Quick, convenient and delicious. I have made a smaller version as a quick lunch for myself. You can mix it up by trying different veggies and spices. Just stay away from root veggies (potatoes, sweet potatoes, turnip etc) which will take much longer to cook in the microwave. I could see adding a layer of young asparagus to this dish with a bit of balsamic and sprinkling some feta cheese on top instead of the cheddar. Mmmm.

3 tomatoes, thinly sliced
2 zucchini, thinly sliced
8-10 fresh mushrooms, thinly sliced
1 onion, you guessed it, thinly sliced
2 tsp oregano
2 tsp basil
2 tsp garlic salt
2 cups cheddar, marble or mozzarella cheese, grated

In a microwave-safe dish, layer 1/3 of the tomatoes, zucchini, mushrooms and onions. Sprinkle 1/3 of the herbs and cheese over the vegetables. Repeat layers. Cover and microwave on high power for approximately 5 minutes or until zucchini is tender and cheese has melted.

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