Work has gotten so busy. I’m getting involved with some really exciting organizing work and am trying to learn how to balance everything I want to fit into a single day. I’ve never been very good at playing the balancing act, and trying to fit in work, studying, yoga, running, healthy cooking, blogging, and other volunteer work while still finding time to enjoy the sunny summer with the people I love is proving somewhat challenging. But I am storming forward fearlessly because that’s the only way to do it. Moral of the story: I’ll probably be posting on here a little less often than I would like, but I think that’s okay.
Today, I wanted a quick dinner that was still scrumptious and delicious and I found it. This is so easy and so tasty. Oven-Baked Veggie Melts!
Recipe:
Ingredients
Pesto:
1 cup basil leaves
2 tbsp olive oil
1/4 cup lemon juice
2 tbsp pine nuts
1/4 cup parmesan cheese
1 clove garlic
1 tsp black pepper
Veggie Melts:
2 tbsp olive oil
4 slices of the whole grain bread of your choice
1 red bell pepper, cut into thin strips
1 cup spinach
1/2 yellow onion, diced
1/3 cup parmesan cheese, grated or shaved
black pepper
Makes 4 open-faced sandwiches
Directions
1. Prepare pesto. Add pine nuts, basil leaves, garlic, lemon juice, olive oil, parmesan cheese and pepper to a blender. Pulse until mostly smooth.
2. In a small pan, heat 1 tbsp olive oil. Add chopped yellow onion and saute covered on medium heat until caramelized, stirring occasionally for about 10 minutes.
3. Turn the oven to broil. Toast the bread for one minute.
4. Meanwhile, lightly saute the red pepper strips in 1 tbsp of olive oil in anther small pan.
5. Once everything is ready, assemble each veggie melt. Begin by spreading a generous helping of pesto on the bread. Top with spinach, caramelized onions, and red pepper strips. Sprinkle with parmesan cheese and black pepper.
6. Broil on the top rack of the oven for 5-8 minutes or until the cheese is melted and the surface is beginning to brown.
Summer of Saffron 
