Someone on Foodbuzz mentioned that April in National Grilled Cheese Month, how cool is that. I love grilled cheese and all the possibilities that come from bread, cheese, and whatever you can imagine tasting good with it. Tonight for dinner I decided to go ahead and honor National Grilled Cheese Month. I hope that you will be inspired to whip something up in honor of this month.
1/4 cup olive oil
1 tablespoon dried herbes de Provence 1/2 teaspoon salt
2 zucchini, cut into 1/4-inch rounds
2 summer squash, cut into 1/4-inch rounds
1 red onion, cut into 1/4-inch slices
1 loaf of rustic bread cut into 1/2 inch slices
butter for bread
Cheese of your choice for this I recommend gruyere, fontina, or provolone
Preheat oven to 400 degrees F. In a shallow baking pan place veggies and cover with olive oil, herbs, and salt. Place into oven and cook for 20 minutes. Right before vegetables are done cooking butter slices of bread and began to grill on a medium high heated skillet. Add cheese to one slice of bread, when vegetables are done cover the cheese with a serving of vegetables and top with grilled slice, cook until bread reaches desired golden brownness, and cheese is melted.