Roasted Pepper & Onion Melt
Sweet charred peppers and onions under bubbling cheese on thick toast — a meatless melt with swagger.
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Join HomecookedIngredients
- 2 Bell pepper
- 1 Onion
- 2 slices Country bread
- 100 g Melting cheese
- 2 tbsp Extra-virgin olive oil
- ½ tsp Salt
- ½ tsp Dried oregano (optional)
Method
- Slice the bell peppers into thin strips, discarding the seeds.
- Slice the onion into thin strips.
- Heat the olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the peppers and onion with the salt and oregano and cook hard, stirring occasionally, until charred at the edges and sweet, about 10 minutes.
- While the vegetables char, toast the country bread until golden.
- Pile the charred vegetables onto the toast and blanket with the melting cheese.
- Put the topped toasts in the oven on a high heat until the cheese bubbles and browns in spots, about 3 minutes.
- Serve the melts open-faced, hot from the oven.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Roasted Pepper & Onion Melt
This roasted pepper and onion melt is a meatless riff on the open-faced melt, the American griddle staple where cheese is broiled over a filling on sturdy bread until it bubbles and browns. Here the filling is bell peppers and onions cooked hard in olive oil until their edges char and their sugars concentrate into something sweet and almost jammy, seasoned simply with oregano and salt. Thick-cut country bread is the right base — it toasts to a crisp shell that holds up under the weight of soft vegetables and molten cheese without going soggy.
Eating it, you get the smoky-sweet pull of caramelized peppers against the salty stretch of melted cheese, all riding on a crunchy piece of toast. Charring the vegetables over high heat rather than gently sweating them is what gives the melt its swagger: those blistered spots carry a depth that plain sautéed peppers never reach. It's fast enough for a weeknight lunch or a light dinner and pairs naturally with a green salad or a bowl of tomato soup. Run it under a hot broiler just until the cheese blisters, then eat it while everything is still hot and the bread is at its crispest.
Roasted Pepper & Onion Melt: frequently asked questions
How many calories are in Roasted Pepper & Onion Melt?
One serving of Roasted Pepper & Onion Melt has about 468 calories, with 17g of protein, 28g of carbs, 33g of fat and 5g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Roasted Pepper & Onion Melt gluten-free?
As written, no — it contains Country bread. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Roasted Pepper & Onion Melt?
The core ingredients are essential, but you can leave out dried oregano — it's optional and mainly there for extra flavor or finish.
How many servings does Roasted Pepper & Onion Melt make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.