VEGETARIAN PORTABELLA MELT
Ingredients:
1/4 cup olive oil, divided
12 ounces portabella mushroom, cut into thick slices
1 teaspoon kosher salt, divided
20 twists freshly ground black pepper, divided
2 green peppers, seeded and cut into thin strips
1 spring onion, thinly sliced
1 medium to large zucchini, cut in half lengthwise and slice
4 hoagie rolls, toasted
4 tablespoons mayo, optional
1/4 pound sliced cheese (provolone or havarti work best)
Directions:
Heat a large saute pan over medium heat. Add 2 tablespoons olive oil, mushrooms, 1/2 teaspoon kosher salt, and 10 twists freshly ground black pepper. Cover and cook for 10 minutes, stirring every couple of minutes for even browning. The mushrooms should be starting to soften.
Add peppers, onions, zucchini, and remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 10 twists freshly ground black pepper. Cover and cook 5 minutes more over medium heat. Remove lid and continue sauting until veggies are well-softened, about 10 minutes longer.
Turn off the heat, divide the mixture into quarters in the pan, add cheese to each quarter, and cover for 1 minute (until cheese is melty).
Prepare your hoagie rolls by spreading a tablespoon of mayo on each roll (if using). Using a spatula, transfer a quarter of the melty veggie mixture to each prepared roll. Enjoy warm.