Italian Vegetable Melt

This is recipe from a book I recieved from the Cookbook Swap. A variety of fresh vegetables will work in this sandwich. A great lunch!

• Ready In: 22 mins
• Serves: 4

Ingredients

• 2  crusty Italian bread
• 2  tablespoons  clear  Italian salad dressing
• 1⁄2 small onion, thinly sliced
• 1⁄2 small zucchini, halved lengthwise and sliced
• 1⁄2 small green sweet pepper, cut into thin strips
• 1⁄2 teaspoon garlic clove, minced
• 1  medium tomatoes, seeded and chopped
• 1 1⁄2 cups  shredded provolone cheese (6 ounces) or 1 1⁄2 cups mozzarella cheese (6 ounces)
• 2  tablespoons  grated parmesan cheese

Directions

1. Chose crusty Italian bread that are 6-7 inches long.
2. Split bread in half horizontally. Place halves on baking sheet, cut side up.
3. In a 10-inch skillet or wok heat the salad dressing. Add onion, zucchini, green pepper, and garlic. Stir-fry for 3 to 5 minutes or until crisp-tender. Stir in tomato.
4. Sprinkle half of the provolone or mozzarella cheese on bread halves. Spoon vegetable mixture on cheese; sprinkle with remaining provolone or mozzarella and the Parmesan cheese.
5. Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve immediately.