Open-Face Veggie Melts

Name: Open-Face Veggie Melts
Ingredients: 1 teaspoon olive oil; 1 onion, thinly sliced; 1 -2 garlic clove, minced; 2 small zucchini, thinly sliced (about 2 cups); 1 roasted sweet red pepper, drained and thinly sliced; 1 teaspoon dried basil; 12 teaspoon salt; 14 teaspoon fresh coarse ground black pepper; 4 slices rye bread; 2 small tomatoes, each cut into 4 slices; 14 lb provolone cheese, shredded

11 ingredients

6 steps

Ingredients

1 teaspoon olive oil
1 onion, thinly sliced
1 -2 garlic clove, minced
2 small zucchini, thinly sliced (about 2 cups)
1 roasted sweet red pepper, drained and thinly sliced
1 teaspoon dried basil
12 teaspoon salt
14 teaspoon fresh coarse ground black pepper
4 slices rye bread
2 small tomatoes, each cut into 4 slices
14 lb provolone cheese, shredded

Directions

1

Preheat the broiler.
2

Heat the oil in a large nonstick skillet over med-high heat.
3

Add in the onion, garlic, and zucchini; cover and cook, stirring occasionally, for 3-4 minutes or until vegetables are softened.
4

Add in the roasted pepper, basil, salt, and pepper; cook 1 minute.
5

Put the bread on a baking sheet; place 2 tomato slices on each slive of bread; top with equal amounts of vegetable mixture.
6

Sprinkle with cheese; broil about 1 minute or until cheese melts.