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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2.5 by 5 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Italian Vegetable Melt

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.
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Nutrition Facts (Italian Vegetable Melt)

  • Per serving:
  • 374 kcal ,
  • 18 g fat
  • (9 g sat. fat ,
  • 32 mg chol. ,
  • 836 mg sodium ,
  • 35 g carb. ,
  • 1 g fiber ,
  • 18 g pro.
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