In a Skillet
Open-Face Gruyère-Vegetable Melts
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 Gruyère cheese
1 cup lightly packed baby arugula
1 Preheat broiler.
2 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.
3 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 Gruyère. 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 Chol, 386 mg Sod, 23 g Carb, 9 g Sugar, 5 g Fib, 14 g Prot, 351 mg Calc.
HEALTHY EXTRA
To help keep you on target, serve a bowl of fresh berries of your choice for dessert. Enjoy up to 1 cup for each serving.