Recipe for Open-Faced Vegetable Melt 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
1/2 tsp Olive oil
1/4 cup Thinly sliced onion
1/2 sm Zucchini, (1/2 cup) halved lengthwise and sliced
1 x Clove garlic, minced
1/2 cup Seeded coarsely chopped unpeeled tomato
1/4 cup Commercial roasted red bell peppers, drained and coarsely chopped
1/4 tsp Dried whole thyme
1/8 tsp Pepper
1/2 cup Shredded provolone cheese, (2 ounces)
1 x Piece Italian bread, (5-inch) split lengthwise and toasted, (1/4 pound)
Instructions:
Instructions: Heat oil in a medium-size nonstick skillet over medium heat. Add onion, zucchini, and garlic; saute 5 minutes or until tender. Add tomato and next 3 ingredients; cook 1 minute.

Sprinkle 2 tablespoons provolone cheese over each bread half; top each half with 1/2 cup vegetable mixture. Sprinkle remaining 1/4 cup provolone cheese and Parmesan cheese evenly over vegetable mixture. Broil 3 inches from heat 2 minutes or until cheese melts.

Yield: 2 servings.

Serving Ideas : Serve immediately.

NOTES : This meatless sandwich resembles a French bread pizza.

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