Open-Face Gruyere-Vegetable Melts

6 points per serving

Open-Face Gruyere-Vegetable Melts

Photo by Heather S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    teaspoon olive oil

  • 1

    onion, thinly sliced

  • 2

    zucchini, thinly sliced

  • 1

    red bell pepper, diced

  • 1

    garlic clove, minced

  • ½

    teaspoon dried oregano

  • ¼

    teaspoon salt

  • ¼

    teaspoon black pepper

  • 4

    thin slices whole wheat bread, toasted

  • 2

    tomatoes, sliced 12 large basil leaves

  • 1

    cup shredded Gruyere cheese

  • 1

    cup lightly packed baby arugula

Directions

Preheat broiler. Heat oil in large nonstick skillet over medium-high heat. Add onion, zucchini, bell pepper, garlic, oregano, salt, and black pepper; cook, stirring, until vegetables are softened, about 5 minutes. Arrange slices of toast on rack of broiler pan. Top each slice with one-fourth each of tomatoes and basil. Top each with one-fourth of vegetable mixture and sprinkle evenly with Gruyere. Broil until cheese is melted, about 1 minute. Top evenly with arugula. PER SERVING (1 open-face sandwich): 241 Cal, 11 g Total Fat, 6 g Sat Fat, 0 g Trans Fat, 30 mg Choi, 386 mg Sod, 23 g Carb, 9 g Sugar, 5 g Fib, 14 g Prot, 351 mg Calc.


Nutrition

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