Italian Vegetable Melt
individual French or Italian loaves, about 6 to 7 inches long
tablespoons clear Italian salad dressing
small onion, thinly sliced
small zucchini, halved lengthwise and sliced
small green sweet pepper, cut into thin strips
teaspoon bottled minced garlic or 1 clove garlic, minced
medium tomato, seeded and chopped
cups shredded provolone or mozzarella cheese (6 ounces)
tablespoons grated Parmesan cheese
- Split bread in half horizontally. Place halves on baking sheet, cut side up.
- In a 10-inch skillet or wok heat the salad dressing. Add onion, zucchini, green pepper, and garlic. Stir-fry for 3 to 5 minutes or until crisp-tender. Stir in tomato. Sprinkle half of the provolone or mozzarella cheese on bread halves. Spoon vegetable mixture on cheese; sprinkle with remaining provolone or mozzarella and the Parmesan cheese.
- Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve immediately. Makes 4 servings.
Nutrition Facts(Italian Vegetable Melt)
- Per serving:
- 374 kcal cal.,
- 18 g fat
- (9 g sat. fat,
- 32 mg chol.,
- 836 mg sodium,
- 35 g carb.,
- 1 g fiber,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet