Follow these steps for perfect results
olive oil
onion
thinly sliced
zucchini
halved lengthwise and sliced
clove garlic
minced
tomato
seeded, coarsely chopped, unpeeled
commercial roasted red bell peppers
drained and coarsely chopped
dried whole thyme
pepper
provolone cheese
shredded
italian bread
split lengthwise and toasted
parmesan cheese
grated
Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat.
Add onion and zucchini and cook until softened, about 5 minutes.
Add garlic and cook for 1 minute more.
Stir in tomato, roasted red bell peppers, thyme, and pepper.
Cook until heated through.
Place the Italian bread halves on a baking sheet.
Top with the vegetable mixture.
Sprinkle with Provolone cheese and Parmesan cheese.
Bake until cheese is melted and bubbly, about 5-10 minutes.
Serve immediately.
Expert advice for the best results
Add a sprinkle of red pepper flakes for a little heat.
Use different types of vegetables, such as mushrooms or bell peppers.
Everything you need to know before you start
5 minutes
Vegetable mixture can be made ahead of time.
Serve open-faced on a plate, garnished with fresh basil.
Serve with a side salad.
Serve as a light lunch or snack.
Pinot Noir
Discover the story behind this recipe
Simple, rustic fare.
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