Portobello, Broccoli, and Red-Pepper Melts 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 2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick 1/4 cup light mayonnaise 1 small garlic clove, crushed through a press 4 thick slices country bread 4 ounces Gouda cheese, thinly sliced 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. 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. Meanwhile, in a small bowl, combine mayonnaise and garlic; 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. Back to Dinner Recipes