Roasted Veggie Ciabatta Melt

   I have to admit that as creative as I am in making meals, this one is not of my own origin. The recipe may be my own, however the idea totally came from a dish I had this weekend while enjoying a nice baby-free lunch with my husband. And while the dish I had was totally salt-laden and full of cheesy goodness, my version is healthier but still full of flavor. It requires a few separate steps in completing it, so feel free to enlist a friend (or husband) in preparation.

    This is a great dish that you can make as an appetizer for a get-together (perfect for the holiday season!) or as a main dish.  I typically make a nice big mixed green salad topped with caramelized onions and goat cheese to enjoy while I'm preparing this meal. Which you should try yourself because its a delicious winter salad version to start a meal off with. Caramelized onions are super easy to make, here's my recipe:

1 small vidalia onion, sauteed with unrefined virgin coconut oil until soft on high heat.

 Once soft, add 1/4 cup water until water burns off and onions are a nice cfreamy brown color.

 No sugar necessary!

Recipe:

2 organic sweet bell red pepper
1 leek, green parts only, sliced thinly
4 garlic cloves, smashed and chopped into 1/4 pieces
2 Tablespoons Canned Organic Crushed Tomatoes (I use Eden Foods)
2 Tablespoons Organic Cold Pressed
EVOO
1/2 Roll Ciabatta Bread equal to 8 slices 1/4 inch thick
2 Tablespoons Earth Balance Soy Free Buttery Spread
1 teaspoon Dried Rosemary
1 teaspoon sea salt
8 oz organic mozzarella, chopped into strips 1cm thick
Balsamic Vinegar to drizzle on bread


Directions:

Begin by washing and placing your organic sweet bell peppers on a cookie sheet and oven roast them on 450 for ten minutes turning  the pepper's sides every few minutes until the skin begins to blacken. Remove from oven and set aside.

Next, in a saute pan combine EVOO, leeks, and garlic cloves and cook until soft.  Lower heat and add two tablespoons of crushed organic tomatoes. Once your red peppers have cooled, dice into small chunks and add to vegetable mixture. Continue to cook on low heat for several minutes.

While your vegetable mixture is warming, cut the Ciabatta Bread into 8 slices, about 1/4 inch think. Melt two tablespoons of butter, along with the dried rosemary and salt. Baste the butter mixture onto the top of the ciabatta slices and bake in the oven on 425 for five minutes until slightly crispy.

While the bread is toasting, slice the mozzarella block into think strips about 1 cm thick to layer onto the bread mixture. Remove the bread from the oven, top with the vegetable mixture, followed by the mozzarella, and then slightly sprinkle balsamic vinegar on top.

Place in oven on 450 degrees for about 3 minutes, until cheese has melted. Make sure to watch the oven, as at that point the bread may burn.