|5 min||10 min||2|
|1 tbsp||Extra virgin olive oil|
|1/2 small||Red onion (sliced)|
|3 medium mushroom(s)||Button mushrooms (sliced)|
|1 medium||Yellow zucchini (diced)|
|1 pinch||Salt and pepper|
|1 muffin||English muffin, whole-wheat (cut in half)|
|1 tbsp||Tomato puree, canned|
|1 tsp||Sun-dried tomato pesto, commercial|
|50 gm||Mozzarella cheese, partially skimmed (grated)|
1. Heat the olive oil in a small frying pan and cook the onion, mushrooms and zucchini until softened and golden. Season with a little salt and pepper.
2. In the meantime, toast the muffins until golden.
3. Mix together the tomato puree and red pesto and spread over the muffins. Divide the vegetables between the halves and scatter the cheese over the top.
4. Place under a pre-heated grill for about 4 minutes or until golden and bubbling. Enjoy!
You can use any combination of veggies and add olives for creating fun faces and shapes.