Italian Vegetable Melt - cooking recipe

Ingredients

2 crusty Italian bread
2 tablespoons clear Italian salad dressing
1/2 small onion, thinly sliced
1/2 small zucchini, halved lengthwise and sliced
1/2 small green sweet pepper, cut into thin strips
1/2 teaspoon garlic clove, minced
1 medium tomatoes, seeded and chopped
1 1/2 cups shredded provolone cheese (6 ounces) or 1 1/2 cups mozzarella cheese (6 ounces)
2 tablespoons grated parmesan cheese

Preparation

Chose crusty Italian bread that are 6-7 inches long.
Split bread in half horizontally. Place halves on baking sheet, cut side up.
In a 10-inch skillet or wok heat the salad dressing. Add onion, zucchini, green pepper, and garlic. Stir-fry for 3 to 5 minutes or until crisp-tender. Stir in tomato.
Sprinkle half of the provolone or mozzarella cheese on bread halves. Spoon vegetable mixture on cheese; sprinkle with remaining provolone or mozzarella and the Parmesan cheese.
Broil 3 to 4 inches from the heat about 2 minutes or until cheese melts. Serve immediately.