Veggie Melts

• 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; saute 3 minutes. Sprinkle with seasoning. Saute 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.

cooking spray, olive oil, green bell pepper, red bell pepper, onion, zucchini, salt, portobello mushrooms, water, submarine rolls, provolone cheese

Taken from www.myrecipes.com/recipe/veggie-melts (may not work)