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Italian Vegetable Melt
Ingredients
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2
individual French or Italian loaves, about 6 to 7 inches long
-
2
tablespoons clear Italian salad dressing
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1/2
small onion, thinly sliced
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1/2
small zucchini, halved lengthwise and sliced
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1/2
small green sweet pepper, cut into thin strips
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1/2
teaspoon bottled minced garlic or 1 clove garlic, minced
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1
medium tomato, seeded and chopped
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1 1/2
cups shredded provolone or mozzarella cheese (6 ounces)
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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)
- Servings Per Recipe 4,
- Calories 374,
- Protein (gm) 18,
- Carbohydrate (gm) 35,
- Fat, total (gm) 18,
- Cholesterol (mg) 32,
- Saturated fat (gm) 9,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 144,
- Vitamin C (mg) 24,
- Sodium (mg) 836,
- Calcium (DV %) 343,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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