Open-Faced Zucchini & Roasted Red Pepper
Prep Time: 20 minutes
Cooking Time: 6 minutes
- 1/2 - cup mayonnaise
1 - clove garlic, finely chopped
1 - Tablespoon chopped fresh basil leaves or 1 teaspoon dried
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
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
In small bowl, add mayonnaise, garlic, basil,
oregano and black pepper. Mix.
Brush cut side of bread with half the
mayonnaise mixture. Grill or broil 2 minutes or until golden
brown. Remove and set aside.
Brush each zucchini slice with remaining
mayonnaise mixture. Grill or broil, turning once, 2 minutes.
Top each slice of bread alternately with
zucchini and red peppers; sprinkle with cheese. Grill or broil 1 minute or until cheese is