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Open Faced Veggie Melts
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables , 1/2 Meat , 1 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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1 tsp  olive oil
1 each  medium onions
1 each  medium garlic cloves
2 each  small zucchini
1 oz  roasted red peppers with brine
1 tsp  dried basil
0 1/4 tsp  salt
0 1/4 tsp  black pepper
4 piece  100% whole grain bread
2 each  small tomato
0 1/4 lb  Cheese, provolone, diced
  1. Preheat broiler.
  2. In skillet, heat oil over medium high.
  3. Sauté onion, garlic, and zucchini 3 to 4 minutes, or until tender.
  4. Add roasted pepper, basil, salt, and pepper to frying pan, and cook for 1 more minute.
  5. Arrange bread on a baking sheet.
  6. Place 2 tomato slices on each piece of bread and top with vegetable mixture.
  7. Sprinkle cheese over vegetables and broil for 1 minute, until cheese is melted and toasted.

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