Recipe: Yummy Open-face Provençal vegetable sandwich

Recipe: Yummy Open-face Provençal vegetable sandwich Delicious, fresh and tasty.
Open-face Provençal vegetable sandwich. Open-face Provençal vegetable sandwich Richard Scott Cunningham. 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. It doesn't take much to make good and delicious into excellent and mouth-watering.
Healthy open faced sandwiches with cucumbers, tomatoes, cream cheese and feta cheese.
Happy Mother's Day to all mothers.
The weather has been incredible here in Calgary.
You can cook Open-face Provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you cook that.
Ingredients of Open-face Provençal vegetable sandwich
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You need 2 cups of sliced shiitake mushroom caps.
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It’s 1 of large zucchini,halved lengthwise and cut into 1/4 inch slices.
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Prepare 1 of red bell pepper,quartered lengthwise and thinly.
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Prepare of Sliced.
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You need 1 of small onion, cut into 1/4 inch slices.
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You need 1/4 cup of vegetable broth.
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It’s 1/4 cup of pitted Kalamata olives.
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You need 1 of jalapeño pepper, seeded and minced.
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You need 2 tablespoons of capers.
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You need 11/2 tablespoons of olive oil,divided.
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Prepare 1 clove of garlic, minced.
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You need 1/2 teaspoon of dried oregano.
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It’s 1/4 teaspoon of salt.
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Prepare 1/4 teaspoon of black pepper.
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You need 4 teaspoons of white wine vinegar.
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You need slices of Crusty bread, cut into thick.
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It’s 3/4 cup (3 ounces) of shredded mozzarella cheese (optional).
We've had a beautiful and warm day for Mother's day.
On such gorgeous day I don't always feel like.
Line a baking sheet with foil.
Fresh heirloom tomatoes could make any veggie hater a believer.
Open-face Provençal vegetable sandwich instructions
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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.
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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..
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Spoon vegetables onto bread. If desired,sprinkle each serving with 2 tablespoons mozzarella cheese and broil 30 seconds or until cheese is melted..
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Try this hearty vegetable sandwich recipe featuring roasted zucchini, squash, and red bell peppers.
Roasting vegetables brings out their rich, natural sweetness and makes them perfect for a hearty sandwich filling.