Vegetable Melt Sandwiches

By Hklbrries

An after-school snack for teens and preteens. For younger kids, serve without the crusty roll top – it’s just like pizza!

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, sliced, about 1 cup
• 1 clove garlic, crushed
• 1 large carrot, sliced, about 1 cup
• 1 medium size zucchini, sliced, about 1 cup
• 1 medium size red bell pepper, seeded and cut into strips, about 1 cup
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper
• 4 large crisp rolls, cut in half
• 2 tbsp butter or margarine, softened
• 1/2 cup canned tomato sauce, preferably low-sodium
• 1 1/2 cups grated Muenster cheese

Preparation

Step 1

In large skillet over medium heat, heat oil; add onion and garlic; cook 4 to 5 minutes, stirring frequently until onions are softened. Add carrot, zucchini, red pepper, salt and pepper; cook 2 to 3 minutes, stirring frequently until crisp-tender. Reduce heat to low; cover; simmer 4 to 5 minutes until vegetables are tender. Heat broiler. Spread cut side of each roll half with butter; broil 2 minutes, cut sides up, 4 inches from heat source until bread is golden. Set tops of rolls aside; spoon vegetable mixture over bottoms. Spoon tomato sauce over vegetables; sprinkle with cheese. Return to broiler; broil 2 minutes until cheese is melted.

To serve: Cover with tops of rolls.

Nutritional Information:
Per sandwich
465 calories
16 g protein
27 g fat
40 g carbohydrates