Portobello, Broccoli, and Red-Pepper Melts

• 1 small head broccoli, cut into small florets (stalk discarded)
• 1 tablespoon olive oil
• coarse salt and pepper
• 4 portabella mushrooms, sliced 1/2 inch thick (stems removed)
• 2 red bell peppers, sliced 1/2 inch thick (ribs and seeds removed)
• 14 cup light mayonnaise
• 1 small garlic clove, crushed through a press
• 4 thick slices country bread
• 4 ounces gouda cheese, thinly sliced

1. Heat broiler, with rack set 4 inches from heat.
2. On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper.
3. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
4. Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine.
5. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
6. Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper.
7. Place bread on a work surface.
8. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese.
9. Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

broccoli, olive oil, salt, portabella mushrooms, red bell peppers, light mayonnaise, garlic, country bread, gouda cheese

Taken from www.food.com/recipe/portobello-broccoli-and-red-pepper-melts-368965 (may not work)