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Balsamic Roasted Broccoli and Red Pepper Grilled Cheese
from Cookie + Kate

Name: Balsamic Roasted Broccoli and Red Pepper Grilled Cheese
Prep time: 10M
Cook time: 30M
Total time: 40M
Ingredients: 1 pound broccoli, or 8 ounces broccoli florets; 1 red bell pepper; 1 small yellow onion; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; ¼ teaspoon salt; Pinch red pepper flakes (optional); Freshly ground black pepper, to taste; 8 slices quality whole grain bread, preferably sourdough; 8 ounces shredded cheddar cheese; 1 to 2 teaspoons Dijon mustard; 1 + tablespoons butter

Ingredients

You need 12 Ingredients

1 + tablespoons butter

1 to 2 teaspoons Dijon mustard

8 ounces shredded cheddar cheese

8 slices quality whole grain bread, preferably sourdough

Freshly ground black pepper, to taste

Pinch red pepper flakes (optional)

¼ teaspoon salt

2 tablespoons balsamic vinegar

2 tablespoons olive oil

1 small yellow onion

1 red bell pepper

1 pound broccoli, or 8 ounces broccoli florets

Steps

Showing 2 out of 4 Steps

Transfer the prepared veggies to a large, rimmed baking sheet. Drizzle on the olive oil and balsamic vinegar. Add the salt and toss until all of the ingredients are evenly combined. Arrange the veggies in a single layer on the baking sheet. Sprinkle lightly with red pepper flakes and a few twists' worth of freshly ground black pepper. Bake until the veggies are tender and deeply caramelized, about 20 minutes, tossing halfway.
Preheat oven to 425 degrees Fahrenheit. Prepare your veggies, keeping in mind that you want them to be roughly the same size for even cooking. Remove the florets from the broccoli stems and slice them into bite-sized pieces. Slice the bell pepper into thin strips. Halve the onion and slice it into thin strips as well (no need to separate the strips of onion from each other).

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Cookie + Kate