Open-face Provençal vegetable sandwich
Open-face Provençal vegetable sandwich

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, open-face provençal vegetable sandwich. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Open-face Provençal vegetable sandwich is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Open-face Provençal vegetable sandwich is something which I have loved my whole life. They are fine and they look wonderful.

In a large bowl, combine oil, garlic, salt, oregano and basil. Add vegetables and toss to coat. Open Faced Veggie Sandwiches - guilt free and delicious lunch.

To begin with this recipe, we have to first prepare a few ingredients. You can cook open-face provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Open-face Provençal vegetable sandwich:
  1. Make ready sliced shiitake mushroom caps
  2. Prepare large zucchini,halved lengthwise and cut into 1/4 inch slices
  3. Make ready red bell pepper,quartered lengthwise and thinly
  4. Take Sliced
  5. Make ready small onion, cut into 1/4 inch slices
  6. Get vegetable broth
  7. Make ready pitted Kalamata olives
  8. Get jalapeño pepper, seeded and minced
  9. Take capers
  10. Prepare olive oil,divided
  11. Get garlic, minced
  12. Get dried oregano
  13. Make ready salt
  14. Take black pepper
  15. Prepare white wine vinegar
  16. Make ready Crusty bread, cut into thick
  17. Prepare shredded mozzarella cheese (optional)

Line a baking sheet with foil. Roasted Veggie Open-Faced Sandwiches Roasted Veggie Open-Faced Sandwiches. It's packed with generous amounts of vegetables, but still has a nice layer of melted cheese to keep it delicious.. Place the pork in a roasting pan; season with salt and pepper.

Instructions to make Open-face Provençal vegetable sandwich:
  1. 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
  2. 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.
  3. Spoon vegetables onto bread. If desired,sprinkle each serving with 2 tablespoons mozzarella cheese and broil 30 seconds or until cheese is melted.

Fresh heirloom tomatoes could make any veggie hater a believer. A simple recipe for hot open-face sandwiches made with hummus, apples, and cheese. The combination of flavors is delicious! If you have the time, homemade bread and hummus make these sandwiches particularly wonderful.. Roasted Vegetable Sandwiches Recipe We love sandwiches­—especially when you hold the meat.

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