Tuesday, June 12, 2012

Veggie Open Face Melts

Veggie Open Face Melts

  • 8 slices of crispy whole wheat french bread
  • 1 tablespoon olive oil
  • 1 medium onion, sliced
  • 1 red pepper, sliced
  • 1/2 zucchini, thinly sliced
  • 1 1/2 teaspoons Italian seasoning
  • Dash of salt and pepper
  • 8 thin slices of fresh mozzarella
  • About 1 cup baby arugula
  1. Preheat broiler and grease a grill pan with nonstick cooking spray. In another pan, heat 3/4 tablespoon olive oil over medium high heat. Add onions and cook until softened, about 2 – 3 minutes.
  2. Add in zucchini, red pepper, Italian seasoning and salt and pepper and cook until those vegetables are soft, about 2 – 3 more minutes. Remove from heat.
  3. Arrange bread slices on the grill pan and drizzle with a drizzle of the remaining olive oil. Carefully scoop vegetables on top of the bread. Place the cheese slice over the veggies. Sprinkle with additional salt and pepper.
  4. Place melts in the broiler and cook until cheese is fully melted and bread is browned, about 2 – 3 minutes.

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