Open-Faced Vegetable Melt
| Yield: | 2 Servings |
| Categories: | Sandwiches |
| 1/2 | ts | Olive oil |
| 1/4 | c | Thinly sliced onion |
| 1/2 | sm | Zucchini, (1/2 cup) halved lengthwise and sliced |
| 1 | Clove garlic, minced | |
| 1/2 | c | Seeded coarsely chopped unpeeled tomato |
| 1/4 | c | Commercial roasted red bell peppers, drained and coarsely chopped |
| 1/4 | ts | Dried whole thyme |
| 1/8 | ts | Pepper |
| 1/2 | c | Shredded provolone cheese, (2 ounces) |
| 1 | Piece Italian bread, (5-inch) split lengthwise and toasted, (1/4 pound) | |
| 1 | tb | Grated Parmesan cheese |
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