Open-Face Veggie Melts

Name: Open-Face Veggie Melts
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4 serving(s)
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; 1/2 teaspoon salt; 1/4 teaspoon fresh coarse ground black pepper; 4 slices rye bread; 2 small tomatoes, each cut into 4 slices; 1/4 lb provolone cheese, shredded

Submitted by ratherbeswimmin

"From Weight Watchers. 225 calories, 10 g fat, 10 mg cholesterol, 24 g carb, 4 g fiber, 11 g protein. 5 points"

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Ready In:: 26mins
Ingredients:: 11
Serves:: 4

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
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon fresh coarse ground black pepper
4 slices rye bread
2 small tomatoes, each cut into 4 slices
¹⁄₄ lb provolone cheese, shredded

directions

Preheat the broiler.
Heat the oil in a large nonstick skillet over med-high heat.
Add in the onion, garlic, and zucchini; cover and cook, stirring occasionally, for 3-4 minutes or until vegetables are softened.
Add in the roasted pepper, basil, salt, and pepper; cook 1 minute.
Put the bread on a baking sheet; place 2 tomato slices on each slive of bread; top with equal amounts of vegetable mixture.
Sprinkle with cheese; broil about 1 minute or until cheese melts.