A tasty way to get your veg

For a vegetarian, my diet is embarrassingly lacking in the veg department. I'm like a carbotarian or something. A carb-and-anything-cheesy-tarian. You know it's bad when you start counting pizza sauce as eating a vegetable. I'm always looking for a way to make veggies taste good and I was pretty excited when I stumbled across this recipe from Martha. Can't really go wrong with a recipe that involves vegetables AND cheesy carbs.

I don't think I've ever used the broiler before but turns out it is a really nice way to cook veggies while still maintaining some crunchiness. My red peppers were seriously past their prime, but tasted just fine after being broiled. I'm thinking this would make for a fast lunch or light dinner, especially if you cook the veg ahead of time.

I used regular mushrooms instead of portobellos, but now that I've made this I can see why portobellos would be better. If you use regular mushrooms just be sure to slice them really thick. My little pieces of mushroom got a little soggy.

This would not be the same without good sturdy bread. Jeff and I bought a loaf at the artisan bakery in the village next to ours on Saturday. It was one of those times when we were like "Damn this place is awesome!! Why don't we come here more often?". We'll probably forget all about it, go there in a month or two and think the exactly same thing. The guy who owns it is French and he is Zinedine Zidane's brother. Crazy cool, no? How he ended up in Knowle, however, is my question. If any of you come visit I'll take you there and we can ogle him and buy bread. Sadly, he doesn't really look like Zinedine. He does have a very nice French accent though.

Anyway, make this. You won't regret it. Please use gouda instead of the old block of cheddar currently in your fridge. Or don't use cheese at all - I think it might still be pretty good, but that's not how I roll.

I know you're really lazy so I'm going to just put recipe RIGHT HERE so you don't even have to click the link.

Portobello, Broccoli, and Red-Pepper Melts from Martha Stewart


1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick (I used about 8 regular mushrooms - and yes "regular" is their official name)
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise (ahhahahah light mayonnaise is for LOSERS)
1 small garlic clove, crushed through a press (I don't have a garlic press so I just smashed mine with the side of a big knife and then minced it)
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced (do I even have to say it??)


1. Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes. (Personally, I don't know what all this "tossing" is about. What does that even mean?? Seems like a dangerous thing to do with hot vegetables in a hot pan while wearing cumbersome oven mitts with an adorable dog watching nearby. I played it safe and just mixed with a wooden spoon.)


2. Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.


3. Meanwhile, in a small bowl, toss combine mayonnaise and garlic (hoooo boy I crack myself UP); season with salt and pepper. Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

4. Devour while describing to your SO, friend, roomie, enemy over Gmail chat the deliciousness you are currently experiencing. Particularly if that person had "a mushroom pastry thing" from the work cafeteria that "gave [him] gas".