Veggie Melts

These sandwiches taste great made with wheat or sourdough bread.

Yield: 4 servings ,(serving size: 1 sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 323
  • Fat: 7.9g
  • Saturated fat: 2.3g
  • Protein: 17g
  • Carbohydrate: 50.3g
  • Cholesterol: 5mg
  • Iron: 3.2mg
  • Sodium: 581mg
  • Calories from fat: 21%
  • Fiber: 6.5g
  • Calcium: 276mg


  • 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


  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.
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