Open-Face Veggie Melts

1 teaspoon olive oil
1 onion, thinly sliced
1 garlic clove, minced
2 small zucchini, thinly sliced (about 2 cups)
1 roasted sweet red pepper, drained and thinly sliced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
4 slices rye bread
2 small tomatoes, each cut into 4 slices
1/4 pound provolone cheese, shredded (about 1 cup)

1)Preheat the broiler.
2)Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and zucchini. Cover and cook, stirring occasionally, until softened, 3-4 minutes. Add the roasted pepper, basil, salt, and pepper; cook 1 minute longer.
3)Place the bread on a baking sheet. Put 2 tomato slices on each slice of bread; top with equal amounts of the vegetable mixture. Sprinkle with cheese and broil until the cheese melts, about 1 minutes.

Servings:4
Start to finish: 15 minutes

Weight Watchers Points:5
Calories:225, fat:10g, Protein:11g, Fiber:4g, Sodium:784, Carbs:24g