• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Open-Faced Vegetable Melt

  • Recipe Submitted by on

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


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.

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