| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | French | Sandwiches | 2 | Servings |
INGREDIENTS
| 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 |
| 3 | ingredients; cook 1 minute. |
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 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.
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