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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Open Faced Veggie Melts

Source: dLife

Sauteed zucchini and onions, with roasted red peppers give a traditional melt a healthy twist.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	138.7

Total Carbs	21.8 g

Dietary Fiber	7.2 g

Sugars	5.7 g

Total Fat	4.5 g

Saturated Fat	1.8 g

Unsaturated Fat	0.3 g

Potassium	334.9 mg

Protein	5.9 g

Sodium	193.5 mg

Dietary Exchanges 4.5 Fat, 1.3 Vegetables, 0.3 Meat, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tsp olive oil 1.0
1 each medium onions 1.0
1 each medium garlic cloves 2.0
2 each small zucchini 1.0
1 oz roasted red peppers with brine 1.0
1 tsp dried basil 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 4.0
4 piece 100% whole grain bread 2.0
2 each small tomato 0.25
0 1/4 lb Cheese, provolone, diced

Directions

Preheat broiler.
In skillet, heat oil over medium high.
Sauté onion, garlic, and zucchini 3 to 4 minutes, or until tender.
Add roasted pepper, basil, salt, and pepper to frying pan, and cook for 1 more minute.
Arrange bread on a baking sheet.
Place 2 tomato slices on each piece of bread and top with vegetable mixture.
Sprinkle cheese over vegetables and broil for 1 minute, until cheese is melted and toasted.