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Veggie Melts

Yield 4 servings ,(serving size: 1 sandwich)
These sandwiches taste great made with wheat or sourdough bread.

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

Nutrition Information

  • calories 323
  • fat 7.9 g
  • satfat 2.3 g
  • protein 17 g
  • carbohydrate 50.3 g
  • cholesterol 5 mg
  • iron 3.2 mg
  • sodium 581 mg
  • caloriesfromfat 21 %
  • fiber 6.5 g
  • calcium 276 mg

How to Make It

  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; sauté 3 minutes. Sprinkle with seasoning. Sauté 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.

Oxmoor House Healthy Eating Collection