Open-Faced Vegetable Melt

Ingredients

• 1/2 tsp. olive oil
• 1/4 c. thinly sliced onion
• 1/2 small zucchini, halved lengthwise and sliced (about 1/2 c.)
• 1 clove garlic, minced
• 1/2 c. seeded, coarsely chopped, unpeeled tomato
• 1/4 c. commercial, roasted red bell peppers, drained and coarsely chopped
• 1/4 tsp. dried whole thyme
• 1/8 tsp. pepper
• 1/2 c. (2 oz.) shredded Provolone cheese
• 1 (5-inch) piece Italian bread, split lengthwise and toasted (about 1/4 lb.)
• 1 Tbsp. grated Parmesan cheese