Open-Face Veggie Melts

• 1 teaspoon olive oil
• 1 onion, thinly sliced
• 1 -2 garlic clove, minced
• 2 small zucchini, thinly sliced (about 2 cups)
• 1 roasted sweet red pepper, drained and thinly sliced
• 1 teaspoon dried basil
• 12 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper
• 4 slices rye bread
• 2 small tomatoes, each cut into 4 slices
• 14 lb provolone cheese, shredded

1. Preheat the broiler.
2. Heat the oil in a large nonstick skillet over med-high heat.
3. Add in the onion, garlic, and zucchini; cover and cook, stirring occasionally, for 3-4 minutes or until vegetables are softened.
4. Add in the roasted pepper, basil, salt, and pepper; cook 1 minute.
5. Put the bread on a baking sheet; place 2 tomato slices on each slive of bread; top with equal amounts of vegetable mixture.
6. Sprinkle with cheese; broil about 1 minute or until cheese melts.

olive oil, onion, garlic, zucchini, sweet red pepper, basil, salt, fresh coarse ground black pepper, rye bread, tomatoes, provolone cheese

Taken from www.food.com/recipe/open-face-veggie-melts-167454 (may not work)