Give your grilled cheese some veggie flavor with a Grilled Cheese and Vegetable Baguette. Mushrooms, roasted red peppers and fresh spinach make all the difference in this Grilled Cheese and Vegetable Baguette.
What You Need
Original recipe yields 6 servings
1 cup sliced red onion
6 Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
2 cups sliced fresh mushrooms
1 jar (7 oz.) roasted red peppers, drained , cut into strips
3/4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 baguette (1 lb.), split
4 KRAFT Provolone Cheese Slice s, cut in half
1-1/2 cups baby spinach leaves
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Let's Make It
Toss onions with 1/4 cup dressing in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or until onions are crisp-tender. Add mushrooms, peppers and mozzarella; mix lightly.
Brush remaining dressing evenly onto cut sides of baguette; cover bottom half with provolone, spinach and onion mixture.
Broil both halves, 6 inches from heat, 3 min. or until cheese is melted. Cover bottom half of baguette with top of baguette. Cut into pieces to serve.
Substitute arugula for the spinach.
Serve with a fresh fruit salad to round out the meal!
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.