Veggie Melts

Name: Veggie Melts
Ingredients: Cooking spray; 2 teaspoons olive oil, divided; 1 small green bell pepper, cut into strips; 1 small red bell pepper, cut into strips; 1 small onion, sliced; 1 small zucchini, sliced; 1 tablespoon salt-free Greek seasoning; 8 (4-ounce) portobello mushrooms; 1 teaspoon water; 4 (3-ounce) wheat submarine rolls, split and toasted; 4 slices reduced-fat provolone cheese

11 ingredients

3 steps

Ingredients

Cooking spray
2 teaspoons olive oil, divided
1 small green bell pepper, cut into strips
1 small red bell pepper, cut into strips
1 small onion, sliced
1 small zucchini, sliced
1 tablespoon salt-free Greek seasoning
8 (4-ounce) portobello mushrooms
1 teaspoon water
4 (3-ounce) wheat submarine rolls, split and toasted
4 slices reduced-fat provolone cheese

Directions

1

Coat a large skillet with cooking spray; add 1 teaspoon oil, and place over medium-high heat until hot. Add peppers, onion, and zucchini; saute 3 minutes. Sprinkle with seasoning. Saute until tender. Remove from pan.
2

Recoat pan with cooking spray. Heat pan over medium-high heat until hot; add 1 teaspoon oil. Add mushrooms, and cook 2 minutes on each side. Add water; cover and cook until tender. Add reserved vegetables to pan; stir well.
3

Arrange vegetables on bottom of rolls; top with cheese. Broil 1 minute or until cheese melts. Top with roll tops.