Garden Vegetable Bread

At Utah State, there was a bread place that I frequented...Hazel's. Mmmm, just the name brings back an aroma of fresh caramel nut bread, or the famous Marv 'N' Joe, a delightful open face sandwich that I've yet to duplicate perfectly at home. However, I used to order my Marv 'N' Joe on the savory, fresh veggie cheese bread. This recipe below is one that I concocted, and it tastes pretty darn close. I made mine in a bread machine, but you can certainly modify it to make it the old fashioned way.

1/2 cup warm buttermilk
3 tablespoons water (add 1-2 more TBS. to your bread machine in the mixture looks dry after mixing for a few minutes)
1 tablespoon canola oil
2/3 cup shredded zucchini
1/4 cup chopped red sweet pepper (I was out of red pepper, so left it out and added a little extra zucchini and it was fine)
2 tablespoons chopped green onions
2 tablespoons grated Parmesan cheese
2 tablespoons sugar (I would suggest using honey instead)
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1/2 cup old-fashioned oats (ground in blender until slightly smooth)
2-1/2 cups bread flour
1-1/2 teaspoons active dry yeast

Add ingredients according to bread machine - bake on regular bread cycle (mine finished about 12 minutes before the buzzer. No complaints for getting to enjoy a few minutes earlier! Serve warm with butter, or if you want to try one of my favorites:

Marv 'N' Joe:
1 thick slice of fresh, warm veggie cheese bread smothered in garlic butter. Top with 2 thin slices of vine tomato. Sprinkle with salt, pepper, grated parmesan (not fresh). Drizzle with olive oil, balsamic vinegar, and top with a slice of provolone cheese. Broil until cheese is bubbly.