Open-Faced Vegetable Melt - cooking recipe

Ingredients

1/2 tsp. olive oil
1/4 c. thinly sliced onion
1/2 small zucchini, halved lengthwise and sliced (about 1/2 c.)
1 clove garlic, minced
1/2 c. seeded, coarsely chopped, unpeeled tomato
1/4 c. commercial, roasted red bell peppers, drained and coarsely chopped
1/4 tsp. dried whole thyme
1/8 tsp. pepper
1/2 c. (2 oz.) shredded Provolone cheese
1 (5-inch) piece Italian bread, split lengthwise and toasted (about 1/4 lb.)
1 Tbsp. grated Parmesan cheese

Preparation

This meatless sandwich resembles a French bread pizza.