Servings: 4

Weight Watcher Smart Points: 10

Preparation Time: 10 Minutes

Cooking Time: 35 Minutes

Ready In: 45 Minutes


  • 2 Tablespoons balsamic vinegar
  • Bread, sliced down the middle then halved OR just 4 thick slices bread (I used a Rosemary and Olive Oil)
  • 4 Tablespoons butter, melted
  • 12 oz. assorted mushrooms, whole (I used a mix of crimini and shitake
  • 2 Tablespoons olive oil
  • ½ a large yellow onion, sliced
  • Salt and Pepper
  • 1 small zucchini, cut into slices
  • LOTS of shredded cheese (I used Gouda and didn't measure–OOPS!, but I'm, guessing it was about 8-12 oz.)


  1. Preheat the oven to 425 degrees
  2. Line a large rimmed baking sheet with foil.Place mushrooms, zucchini, onion slices, olive oil, and balsamic vinegar in a large gallon size plastic bag
  3. Seal, then shake until the veggies are evenly coated.Dump the veggies out onto the baking sheet and spread evenly
  4. Sprinkle generously with salt and pepper
  5. Place in the oven and roast for 20-25 minutes or until softened
  6. Remove from oven then preheat the broiler to high.Meanwhile, brush butter onto cut surface of the bread slices
  7. Place bread on a baking sheet and broil for 2-3 minutes or until browned and crisped
  8. Remove from oven, sprinkle liberally with cheese then place back under the broiler until cheese is browned and bubbly
  9. Top bread slices with roasted veggies and additional cheese, if desired.

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