Open-Faced Veggie Melts - WW

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Open-Faced Veggie Melts - WW

 

1 tsp. olive oil

1 medium onion, thinly sliced

1 garlic clove, minced

2 small zucchini, thinly sliced (about 2 cups)

1 roasted sweet red pepper, drained and thinly sliced

1 tsp. dried basil

1/2 tsp. salt

1/4 tsp. coarsely ground black pepper

4 slices rye bread

2 small tomatoes cut into 4 slices each

1/4 lb. Provolone cheese, shredded (about 1 cup)

 

Preheat the broiler.

 

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion,

garlic, and zucchini. Cover and cook, stirring occasionally, until softened,

about

3-4 minutes. Add the roasted pepper, basil, salt, and pepper; cook 1 minute

longer.

 

Place the bread on a baking sheet. Put 2 tomato slices on each slice of bread;

top

with equal amounts of the vegetable mixture. Sprinkle with cheese and broil

until

the cheese melts, about 1 minute.

 

5 points per serving

 

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