Instructions: Heat olive oil in large nonstick skillet or saute pan over medium heat. When hot, add leek and garlic and saute 1 minute. Increase heat to medium-high, add mushrooms, lightly season with salt and pepper and saute 4 to 5 minutes. Add tomato, season again with salt and pepper and cook until most of liquid has evaporated, about 2 minutes. Add
peas, red pepper cut into strips, spinach, basil and thyme. Stir constantly until heated through, about 2 minutes. Remove vegetables to bowl and stir in bread crumbs and parmesan. Let cool to room temperature. Gently form vegetable mixture into 4 burgers. Cover with plastic wrap and refrigerate until needed.

Heat oven to 375 degrees. Toast focaccia slices in oven 2 minutes. Place vegetable burgers on focaccia slices and top each with slice of fontina or mozzarella. Place on baking sheet and bake until cheese begins to brown and burgers are heated through, about 16 to 18 minutes. Top with remaining focaccia halves and serve immediately.

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