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Lunch recipe · from the recipe book

Roasted Zucchini and Red Pepper Melts

Sweet, charred zucchini, red pepper and onion layered on crisp toast with a tangy dill-garlic yogurt spread and bubbling mozzarella.

Roasted Zucchini and Red Pepper Melts

Ingredients

  • 8 slices256 gWhole-wheat bread8 slices (closest pantry match for sourdough)
  • 1½ medium300 gZucchinisliced into 1/4-inch rounds
  • 2 medium240 gRed bell peppercut into strips
  • ½ cup chopped80 gRed onionthinly sliced
  • 2 tbsp25 gOlive oil
  • 2 tsp2 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅔ cup sprigs6 gFresh dillchopped
  • 2 cloves6 gGarlicfinely grated
  • 1 tbsp15 gLemon juice
  • 2 cups loosely packed60 gBaby spinach
  • 4 oz120 gPart-skim mozzarellashredded

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Slice the zucchini, red bell pepper and red onion. On the sheet pan, toss them with about two-thirds of the olive oil, the oregano, three-quarters of the salt and the black pepper, then spread in one layer.
  3. Roast the vegetables for 18 to 20 minutes, turning once, until tender and browned at the edges.
  4. While they roast, make the yogurt herb spread: stir together the Greek yogurt, dill, garlic, lemon juice and the remaining quarter of the salt.
  5. Move the roasted vegetables to a plate. Set the 8 bread slices on the same sheet pan, brush the tops with the remaining third of the olive oil and toast in the oven for 4 to 5 minutes until crisp.
  6. Turn the oven to broil. Spread the yogurt herb spread over the untoasted side of each bread slice, then top with the spinach and the roasted vegetables.
  7. Scatter the mozzarella over the vegetables and broil for 2 to 3 minutes, watching closely, until the cheese melts and bubbles.
  8. Serve the melts open-faced, two slices per person, or press pairs together into sandwiches.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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