Avocado Veggie Melt

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Avocado Veggie Melt

Avocado Veggie Melt
2 European Style California Whole Grain Bread (3/4 -inch thick) diagonally cut slices
1/2 tbsp. butter
2/3 cup eggplant diced, peeled
2/3 cup sliced mushrooms
1/4 tsp. garlic salt
1/3 cup Nob Hill Trading Co. Roasted Bell Peppers cut into strips
1/2 ripe avocado cut into slices
2 oz. sliced Parrano cheese (in our Deli)
Prep time: 15 minutes, Cook time: about 10 minutes

Toast bread slices and place on a baking sheet; set aside. Melt butter in a small skillet. Cook eggplant and mushrooms for 5 to 7 minutes or until very soft; stir in garlic salt. Spoon over bread slices and top with bell pepper strips and avocado. Lay cheese over top and broil for a few minutes until cheese is hot and bubbly.

Makes 2 servings. Recipe may be doubled.

Wine Pairing: Ferarri-Carano Chardonnay
The complex, tropical flavors of this Sonoma Chard find their creamy complement in our luscious avocado melt.
Nutritional Information:
260 calories, 11 g protein, 18 g total fat (8 g sat., 0 g trans), 15 g carbohydrate, 5 g fiber, 4 g sugar, 35 mg cholesterol, 600 mg sodium, 6 points


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