Open-faced vegetable melt

Yield: 2 Servings

Measure Ingredient
½ teaspoon Olive oil
¼ cup Thinly sliced onion
½ small Zucchini, (1/2 cup) halved lengthwise and sliced
1 \N Clove garlic, minced
½ cup Seeded coarsely chopped unpeeled tomato
¼ cup Commercial roasted red bell peppers, drained and coarsely chopped
¼ teaspoon Dried whole thyme
⅛ teaspoon Pepper
½ cup Shredded provolone cheese, (2 ounces)
1 \N Piece Italian bread, (5-inch) split lengthwise and toasted, (1/4 pound)
1 tablespoon Grated Parmesan cheese
\N 3 ingredients; cook 1 minute.

Heat oil in a medium-size nonstick skillet over medium heat. Add onion, zucchini, and garlic; saute 5 minutes or until tender. Add tomato and next Sprinkle 2 tablespoons provolone cheese over each bread half; top each half with ½ cup vegetable mixture. Sprinkle remaining ¼ cup provolone cheese and Parmesan cheese evenly over vegetable mixture. Broil 3 inches from heat 2 minutes or until cheese melts. Yield: 2 servings.

Per serving: 188 Calories; 10g Fat (48% calories from fat); 11g Protein; 14g Carbohydrate; 22mg Cholesterol; 388mg Sodium Serving Ideas : Serve immediately.

NOTES : This meatless sandwich resembles a French bread pizza.

Recipe by: Cooking Light, Nov/Dec 1993, page 114 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.

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