Open-Face Grilled Veggie Melt

• 1 red pepper, seeded, quartered
• 2 portobello mushrooms (124 g)
• 1 broccoli crown (142 g), cut lengthwise in half
• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 4 slices crusty white bread (1/2 inch thick)
• 1/4 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 1/2 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese

1. Heat barbecue to medium heat.
2. Toss vegetables with dressing.
3. Grill 3 to 4 min.
4. on each side or until peppers are crisp-tender, adding bread to the barbecue for the last minute.
5. (No need to turn bread.)
6. Remove vegetables and bread from barbecue.
7. Reduce heat to low.
8. Slice vegetables.
9. Spread toasted side of bread slices with cream cheese product; top with vegetables and mozzarella.
10. Grill 2 min.
11. or until bottoms of sandwiches are toasted and mozzarella is melted.

red pepper, portobello mushrooms, broccoli crown, olive oil, crusty white bread, philadelphia, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/open-face-grilled-veggie-melt-180990.aspx (may not work)