Open-faced Zucchini & Roasted Red Pepper MeltBest Foods
1/2 cup Hellmann's® or Best Foods® Mayonnaise
1 clove garlic (finely chopped)
1 tablespoon fresh basil leaves (chopped , or 1 tsp. dried basil)
1 1/2 teaspoons fresh oregano (chopped, or 1/2 tsp. dried oregano leaves, crushed)
1/2 teaspoon ground black pepper
1 Italian bread (medium, 14 inches, sliced lengthwise and cut in half)
1 zucchini (large, sliced diagonally into 16 slices)
7 ounces roasted red peppers, drained
1/2 cup shredded mozzarella cheese (about 2 oz.)
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1In small bowl, combine Hellmann's® or Best Foods® Real Mayonnaise, garlic, basil, oregano and black pepper.
2Brush cut side of bread with half the mayonnaise mixture. Grill or broil 2 minutes or until golden brown. Remove and set aside.
3Brush each zucchini slice with remaining mayonnaise mixture. Grill or broil, turning once, 2 minutes.
4Top each slice of bread alternately with zucchini and red peppers; sprinkle with cheese.
5Grill or broil 1 minute or until cheese is melted.