3 large carrots, thinly sliced
1 large onion cut in wedges
1 package (12-ounce) large mushrooms, quartered
3 tablespoons olive oil
1 bunch broccoli, cut into small pieces
1 small zucchini, cut into chunks
2 slices whole-wheat bread
1 garlic clove, chopped fine
1/2 pound Swiss cheese, cut into slices


Heat 1 tablespoon of olive oil in large skillet over medium heat about 2 minutes. Add carrots, onion and mushrooms to the skillet. Cook stirring often until all the liquid is gone and vegetables are starting to brown. Remove from heat and place in a large bowl. Heat 1 tablespoon of olive oil in the same skillet. Add broccoli and stir until broccoli is coated with oil, about 1 minute. Stir in about 1/3 cup of water. Cover skillet and cook on medium low heat about 3 minutes. Add zucchini and cook about 4 minutes or until slightly tender. Add the vegetables in the bowl back to the pan. Add cheese slices, cover and cook on low heat until cheese is completely melted. In a saucepan over medium heat, heat 1 tablespoon of oil. Once heated about 2 minutes add garlic and cook until it starts to brown. Remove garlic. Stir in bread cubes and cook until toasted. Place toasted bread cubes in bowl with garlic and toss. Place bread cubes over the top of the vegetables in the skillet. Serve warm.

Nutritional Information (approximate values):

Calories 445
Total Fat 27.0g
Saturated Fat 0g
Cholesterol 52.0mg
Sodium 845mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g