Veggie Melts

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

Preparation

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.