Recipe - Open-Faced Vegetable Melt

One half teaspoon Olive oil
One fourth cup Thinly cut or sliced up onion
One half small Zucchini, (One half cup) halved
lengthwise and cut or sliced up
1 Clove garlic, minced
One half cup Seeded coarsely chopped
unpeeled tomato
One fourth cup Commercial roasted red bell
peppers, drained and
coarsely chopped
One fourth teaspoon Dried whole thyme
1/8 teaspoon Pepper
One half cup Shredded provolone cheese,
(2 ounces)
1 Piece Italian bread,
(5inch) split lengthwise
and toasted, (One fourth pound)
1 tablespoon Grated Parmesan cheese

Heat oil in a mediumsize 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 One half cup vegetable mixture. Sprinkle remaining One fourth 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 MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.