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Open-Faced Vegetable Melt

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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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