Side Pannel
Open-Faced Vegetable Melt
Open-Faced Vegetable Melt
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sandwiches
Ingredients List
- 1/2 ts Olive oil
- 1/4 c Thinly sliced onion
- 1/2 sm Zucchini, (1/2 cup) halved
- -lengthwise and sliced
- 1 Clove garlic, minced
- 1/2 c Seeded coarsely chopped
- -unpeeled tomato
- 1/4 c Commercial roasted red bell
- -peppers, drained and
- -coarsely chopped
- 1/4 ts Dried whole thyme
- 1/8 ts Pepper
- 1/2 c Shredded provolone cheese,
- -(2 ounces)
- 1 Piece Italian bread,
- -(5-inch) split lengthwise
- -and toasted, (1/4 pound)
- 1 tb Grated Parmesan cheese
Directions
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.
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.
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.
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.
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