Veggie Open Face Melts

• 1 Tablespoon Olive Oil, Divided
• 1 whole Onion
• 1 whole Zucchini, Thinly Sliced
• 1 whole Red Pepper, Sliced
• 1- 1/2 teaspoon Italian Seasoning
• Dash Of Salt And Pepper
• 8 slices Crusty French Bread
• 8 slices (Thin) Fresh Mozzarella
• 1 cup Baby Arugula

1. Preheat broiler and grease a grill pan with nonstick cooking spray.
2. In another pan, heat 3/4 tablespoon olive oil over medium high heat.
3. Add onions and cook until softened, about 23 minutes.
4. Add in zucchini, red pepper, Italian seasoning and salt and pepper and cook until those vegetables are soft, about 23 more minutes.
5. Remove from heat.
6. Arrange bread slices on the grill pan and drizzle with remaining olive oil.
7. Carefully scoop vegetables on top of the bread.
8. Place the cheese slice over the veggies.
9. Sprinkle with additional salt and pepper.
10. Place melts in the broiler and cook until cheese is fully melted and bread is browned, about 23 minutes.
11. Remove from heat, add arugula to each and enjoy!
12. Recipe adapted from Weight Watchers One Pot cookbook.

olive oil, onion, zucchini, red pepper, italian seasoning, salt, crusty, fresh mozzarella, arugula

Taken from tastykitchen.com/recipes/appetizers-and-snacks/veggie-open-face-melts/ (may not work)