Italian Vegetable Melt

In summertime, make this garden-fresh sandwich with just-picked vegetables, such as yellow summer squash, colorful sweet peppers, fennel, and kohlrabi.

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  • Makes: 4 servings
  • Start to Finish: 30 mins
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Italian Vegetable Melt
Ingredients
2
individual French or Italian loaves, about 6 to 7 inches long
2
tablespoons clear Italian salad dressing
1/2
small onion, thinly sliced
1/2
small zucchini, halved lengthwise and sliced
1/2
small green sweet pepper, cut into thin strips
1/2
teaspoon bottled minced garlic or 1 clove garlic, minced
1
medium tomato, seeded and chopped
1 1/2
cups shredded provolone or mozzarella cheese (6 ounces)
2
tablespoons grated Parmesan cheese
Directions
  1. Split bread in half horizontally. Place halves on baking sheet, cut side up.
  2. 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.
  3. 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
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