Italian Vegetable Melt

Experience the flavors of the Mediterranean with this irresistible Italian Vegetable Melt, a vibrant and flavorful dish perfect for lunch or a light dinner. Featuring tender, oven-roasted eggplant, zucchini, and red bell peppers seasoned with garlic, balsamic vinegar, and Italian herbs, this melt is layered on warm, toasted slices of sourdough bread and topped with gooey, melted provolone cheese. Finished with fresh basil for a burst of aromatic freshness, it’s an easy-to-make recipe that’s both comforting and packed with nutritious ingredients. Ready in just 40 minutes, this vegetarian delight is ideal for anyone craving a wholesome, Italian-inspired meal.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium eggplant
• 1 medium zucchini
• 1 large red bell pepper
• 3 tablespoons olive oil
• 2 cloves garlic
• 1 tablespoon balsamic vinegar
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 slices sourdough bread
• 4 slices provolone cheese
• 8 leaves fresh basil leaves

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Slice the eggplant and zucchini lengthwise into thin strips, about 1/4 inch thick. Cut the red bell pepper into thick strips after removing the seeds and stem.

Step 3

Place the sliced vegetables on the prepared baking sheet. Drizzle with the olive oil and toss to coat evenly.

Step 4

Mince the garlic and sprinkle it over the vegetables. Add the balsamic vinegar, Italian seasoning, salt, and black pepper. Toss everything together to ensure even distribution of the seasonings.

Step 5

Spread the vegetables out in a single layer and roast in the preheated oven for 20 minutes, flipping halfway through, until tender and lightly caramelized.

Step 6

While the vegetables are roasting, lightly toast the sourdough bread slices using a toaster or under the broiler for 2–3 minutes.

Step 7

Once the vegetables are done roasting, remove them from the oven. Layer the roasted vegetables evenly on top of the toasted sourdough slices.

Step 8

Place one slice of provolone cheese on top of each vegetable-topped bread slice.

Step 9

Return the assembled melts to the oven and broil for 2–3 minutes, or until the cheese is melted and bubbly.

Step 10

Remove the melts from the oven and garnish each with a couple of fresh basil leaves.

Step 11

Serve immediately while warm and enjoy your Italian Vegetable Melt!

Nutrition Facts

Serving size	1212.5 grams (1212.5g)

Amount per serving	% Daily Value*
Calories	1517

Total Fat 76.00g	97%
Saturated Fat 26.20g	131%
Polyunsaturated Fat 4.50g
Cholesterol 100mg	33%
Sodium 5629mg	245%
Total Carbohydrate 160.00g	58%
Dietary Fiber 24.20g	86%
Total Sugars 43.50g
Protein 57.90g	116%

Vitamin D 0IU	0%
Calcium 1064mg	82%
Iron 8mg	47%
Potassium 2219mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 14.9%

Carbs: 41.1%