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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, open-face provençal vegetable sandwich. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Open-face Provençal vegetable sandwich is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Open-face Provençal vegetable sandwich is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. 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:
  1. Make ready 2 cups sliced shiitake mushroom caps
  2. Get 1 large zucchini,halved lengthwise and cut into 1/4 inch slices
  3. Take 1 red bell pepper,quartered lengthwise and thinly
  4. Take Sliced
  5. Prepare 1 small onion, cut into 1/4 inch slices
  6. Take 1/4 cup vegetable broth
  7. Get 1/4 cup pitted Kalamata olives
  8. Prepare 1 jalapeño pepper, seeded and minced
  9. Take 2 tablespoons capers
  10. Prepare 11/2 tablespoons olive oil,divided
  11. Make ready 1 clove garlic, minced
  12. Prepare 1/2 teaspoon dried oregano
  13. Take 1/4 teaspoon salt
  14. Get 1/4 teaspoon black pepper
  15. Take 4 teaspoons white wine vinegar
  16. Prepare slices Crusty bread, cut into thick
  17. Make ready 3/4 cup (3 ounces) shredded mozzarella cheese (optional)
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.

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