Open-Faced Vegetable Melt

Recipe Ingredients

1/2 teaspoon	2.5ml	Olive oil
1/4 cup	15g / 0.5oz	Thinly sliced onion
1/2 cup	118ml	Zucchini - (1/2 cup) (small)
		Halved lengthwise and sliced
1		Garlic - minced
1/2 cup	31g / 1.1oz	Seeded coarsely chopped unpeeled tomato
1/4 cup	59ml	Commercial roasted red bell peppers
		Drained and coarsely chopped
1/4 teaspoon	1.3ml	Dried whole thyme
1/8 teaspoon	0.6ml	Pepper
1/2 cup	73g / 2.6oz	Shredded provolone cheese - (2 ounces)
1		Italian bread - (5-inch) split
		Lengthwise and toasted - (1/4 pound)
1 tablespoon	15ml	Grated parmesan cheese

Recipe Instructions

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 3 ingredients; cook 1 minute.

Sprinkle 2 tablespoons provolone cheese over each bread half; top each half with 1/2 cup vegetable mixture. Sprinkle remaining 1/4 cup provolone cheese and Parmesan cheese evenly over vegetable mixture. Broil 3 inches from heat 2 minutes or until cheese melts. Yield: 2 servings.

Serving Ideas : Serve immediately.

NOTES : This meatless sandwich resembles a French bread pizza.

Source:
Cooking Light, Nov/Dec 1993, page 114

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.