Commercial roasted red bell peppers, drained and coarsely chopped
1/4 Teelöffel
Dried whole thyme
1/8 Teelöffel
pepper
1/2 Tasse
Shredded provolone cheese, (2 ounces)
1
Piece Italian bread, (5-inch) split lengthwise and toasted, (1/4 pound)
1 Esslöffel
parmesan grated
die Zubereitung:
Heat oil in a medium-size nonstick skillet over medium heat. Add onion, zucchini, and garlic; saute 5 minutes or until tender. Add tomato and next 3 ingredients; cook 1 minute.
Sprinkle 2 tablespoons provolone cheese over each bread half; top each half with 1/2 cup vegetable mixture. Sprinkle remaining 1/4 cup provolone cheese and Parmesan cheese evenly over vegetable mixture. Broil 3 inches from heat 2 minutes or until cheese melts. Yield: 2 servings.
Per serving: 188 Calories; 10g Fat (48% calories from fat); 11g Protein; 14g Carbohydrate; 22mg Cholesterol; 388mg Sodium
