Free Recipe Open-Faced Vegetable Melt
Recipe Type: S Recipes
Recipe Preparation: broil
Cooking Ingredients for Open-Faced Vegetable Melt Recipe
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
Open-Faced Vegetable Melt Preparation
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. Recipe by: Cooking Light, Nov/Dec 1993, page 114 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 2
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