Open-Faced Zucchini & Roasted Red Pepper Melt

Makes 4 servings
Prep Time: 20 minutes
Cooking Time: 6 minutes

Ingredients:

• 1/2 - cup mayonnaise
• 1 - clove garlic, finely chopped
• 1 - Tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
• 1-1/2 - teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano leaves, crushed
• 1/2 - teaspoon ground black pepper
• 1 - medium Italian bread (14 inches), sliced lengthwise and cut in half
• 1 - large zucchini, sliced diagonally into 16 slices
• 1 - jar (7 ounces) roasted red peppers, drained and cut into quarters OR 2 medium red bell peppers, roasted and peeled
• 1/2 - cup (about 2 ounces) shredded mozzarella cheese

Directions:

1. In small bowl, add mayonnaise, garlic, basil, oregano and black pepper. Mix.
   Brush cut side of bread with half the mayonnaise mixture. 

2. Grill or broil 2 minutes or until golden brown. 

3. Remove and set aside.

4. Brush each zucchini slice with remaining mayonnaise mixture. 

5. Grill or broil, turning once, 2 minutes.

6. Top each slice of bread alternately with zucchini and red peppers; sprinkle with cheese.

7. Grill or broil 1 minute or until cheese is melted.