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I made these this week and don’t believe that I have shared them with you before. I have had the recipe about 6 weeks and have made them twice already. We like them as sides to a main dish dinner and as football snacks too.

Veggie Melts
1 large loaf of Italian bread with both ends cut off so that bread is 14 “long - cut into two 7 pieces and sliced down the middle
2-tbspn Wishbone Italian House Salad Dressing
1 small onion, sliced into rings
1 small zucchini, halved lengthwise and sliced
1 roast red bell pepper, cut into strips
1-tspn jarred minced garlic
1 nice red rip tomato, chopped
(1 1/2-cups) freshly shredded Monterey Jack cheese
(2-tbspn) grated Parmesan cheese

Place sliced and halved bread onto a cookie sheet. If cut correctly will fit perfectly. In a wok or small skillet, heat the salad dressing and add the onions, zucs, red pepper strips, and cook down for about 5 minutes with the lid on. Add the chopped tomatoes and continue to cook with lid on until veggies are becoming transparent and are cooked through. Meanwhile, sprinkle ½ the freshly shredded cheese over the bread. Spoon veggies from pan onto the bread and top with the remaining freshly shredded cheese. Broil for 3-4 minutes or until cheese melts. Serve immediately.
Susana in Louisiana

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