Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, open-face provençal vegetable sandwich. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Open-face Provençal vegetable sandwich is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Open-face Provençal vegetable sandwich is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook open-face provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Open-face Provençal vegetable sandwich:
- Make ready 2 cups sliced shiitake mushroom caps
- Make ready 1 large zucchini,halved lengthwise and cut into 1/4 inch slices
- Prepare 1 red bell pepper,quartered lengthwise and thinly
- Prepare Sliced
- Get 1 small onion, cut into 1/4 inch slices
- Get 1/4 cup vegetable broth
- Prepare 1/4 cup pitted Kalamata olives
- Prepare 1 jalapeño pepper, seeded and minced
- Get 2 tablespoons capers
- Prepare 11/2 tablespoons olive oil,divided
- Make ready 1 clove garlic, minced
- Make ready 1/2 teaspoon dried oregano
- Get 1/4 teaspoon salt
- Get 1/4 teaspoon black pepper
- Get 4 teaspoons white wine vinegar
- Make ready slices Crusty bread, cut into thick
- Prepare 3/4 cup (3 ounces) shredded mozzarella cheese (optional)
Add vegetables and toss to coat. Open-face Provençal vegetable sandwich Richard Scott Cunningham. Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up.
Instructions to make Open-face Provençal vegetable sandwich:
- Combine mushrooms, zucchini,bell pepper,onion,broth,oil,jalapeño pepper,capers,1 tablespoons oil, garlic,oregano,salt and black pepper in crock-pot slow cooker. Cover;cook on low 5to 6 hours
- Turn off heat. Stir in vinegar and remaining 1/2 tablespoon oil. Let stand uncovered,15 to 30 minutes or until vegetables absorb some liquid. Season with additional salt and black pepper if desired.
- Spoon vegetables onto bread. If desired,sprinkle each serving with 2 tablespoons mozzarella cheese and broil 30 seconds or until cheese is melted.
Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. If you went far enough to make this a veggie sandwich, why not go a step further and remove the fat, cholesterol, and harm to the animals and the planet by using a vegan mayo and a vegan cheese. Open-face Provençal vegetable sandwich Richard Scott Cunningham. DIRECTIONS In a skillet over medium heat, saute onion in oil until tender.
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