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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These sandwiches taste great made with wheat or sourdough bread. Ingredients:
cooking spray |
2 teaspoons olive oil, divided |
1 small green bell pepper, cut into strips |
1 small red bell pepper, cut into strips |
1 small onion, sliced |
1 small zucchini, sliced |
1 tablespoon salt-free greek seasoning |
8 (4-ounce) portobello mushrooms |
1 teaspoon water |
4 (3-ounce) wheat submarine rolls, split and toasted |
4 slices reduced-fat provolone cheese |
Directions:
1. Coat a large skillet with cooking spray; add 1 teaspoon oil, and place over medium-high heat until hot. Add peppers, onion, and zucchini; sauté 3 minutes. Sprinkle with seasoning. Sauté until tender. Remove from pan.
2. Recoat pan with cooking spray. Heat pan over medium-high heat until hot; add 1 teaspoon oil. Add mushrooms, and cook 2 minutes on each side. Add water; cover and cook until tender. Add reserved vegetables to pan; stir well.
3. Arrange vegetables on bottom of rolls; top with cheese. Broil 1 minute or until cheese melts. Top with roll tops.
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