Roasted Veggie Cheesesteak
By: Brian Duffy
Ingredients:
- ¼ Cup Chopped Herbs (Rosemary, Thyme, Marjoram)
- 1 Can Artichoke Hearts quartered
- 1 Clove Garlic
- 2 Tomatoes Large Dice
- 1 Cup Broccoli Florettes
- 1 Cup Fresh Corn
- 1 Small Red Onion
- 2 Cups Wild Mushrooms
- 1 Can Garbanzo Beans
- 4 T Kraft Italian dressing 2 T Pesto Sauce
- 12 slices of Kraft Singles American Cheese
- Salt & pepper
Directions:
1. Layer veggies on a sheet tray and drizzle with olive oil and fresh herbs.
2. Roast for 20 minutes at 400 degrees.
3. Remove and hold for 15 minutes.
4. In a sauté pan, add 1-teaspoon olive oil and sauté the veggies.
5. Add half of the pesto and toss evenly.
6. Top with cheese and begin to melt, making sure that the cheese melts into the pesto to create a sauce.
7. Transfer veggie and cheese mixture into sliced rolls and cut in half.
8. Top with remaining pesto and serve with a great side salad or veggie chips!!!
Chef’s Tip:
When using mushrooms, sauté them before putting them into a dish because the flavor is intensified and adds a great earthiness to any dish.
