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Roasted Vegetable Cheese Bread

Roasted Garlic and Vegetable Cheese Bread

Herb toasted bread loaded with scrumptious sautéed vegetables and cheese.
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For the Roasted Garlic:

  • 1 bulb garlic
  • 3 teaspoons olive oil

For the Roasted Garlic and Herb Spread:

  • Roasted garlic
  • 6 sprigs fresh thyme leaves only
  • 4 sprigs fresh basil leaves only, thinly sliced
  • 2 teaspoons olive oil for the basil and thyme
  • 2 dashes salt

For the Vegetables:

  • 2 tablespoons olive oil
  • 3/4 red bell pepper seeds removed and sliced lengthwise
  • 3/4 yellow bell pepper seeds removed and sliced lengthwise
  • 1/2 large onion white, yellow, or red; sliced
  • 1 jalapeno chili pepper stem and seeds removed, sliced widthwise
  • 1/2 teaspoon ground black pepper

For the Bread and Toppings:

  • 1/2 loaf of French bread cut in half lengthwise
  • Roasted garlic and herb spread
  • tablespoons olive oil to drizzle on top of bread
  • 8 ounces mozzarella cheese sliced
  • sautéed vegetables
  • 2 large Brussels sprouts leaves pulled off
  • 2 teaspoons olive oil to drizzle over the Brussels sprouts
  • 1 cup shredded fresh Romano cheese


For the Roasted Garlic:

  • Preheat the oven to 350 degrees F. 
  • In the middle of a large piece of foil, lay the bulb of garlic. Drizzle olive oil over the garlic. 
  • Tightly wrap the top edges of the foil together to form a "tent" over the garlic and set it on a small baking sheet. 
  • Bake in a preheated oven for 20 minutes. Remove from the oven and let cool. When the garlic is cool, squeeze out the cloves of garlic. Set aside.

For the Roasted Garlic and Herb Spread:

  • In a small bowl add basil, thyme leaves, roasted garlic, olive oil and salt. With the back of a spoon, mash the garlic up and mix into the herbs. 

For the Sautéed Vegetables (make while the garlic is roasting):

  • Heat a medium size skillet on medium heat and add the olive oil. Add the bell peppers, onion and pepper.  Stir. 
  • Sauté until the onions start to turn translucent (about 8 minutes). Remove from the heat and set aside. 

For the Bread and Toppings:

  • For the Brussels Sprouts - To a medium size bowl, add the Brussels sprouts (leaves) and drizzle olive oil on top.  Mix together and set aside. 
  • On a large baking sheet, set the bread.  If the top side (rounded) is used, a small piece may need to be cut off (on the rounded edge of the bread) so it will lay flat.
  • Spread the roasted garlic and herb mixture on the cut side of the bread. 
  • Drizzle olive oil over the herb and garlic mixture so it seeps into the bread. Lay the mozzarella slices evenly over the herb and garlic mixture. 
  • Top with bell peppers, onions, jalapeno, Brussels sprouts (leaves) and Romano cheese. 
  • Top with the Brussels sprouts and Romano cheese.
  • Bake in a preheated oven until the Romano cheese melts (about 15 minutes). Serve warm.