The new way preparing recipe Openface Provenal vegetable sandwich with 17 ingredients and 3 stages of easy cooking, which is most delicious.
Without fail recipe ultimate Open-face Provençal vegetable sandwich easy, yummy, practical.
Good Evening every body, at this time you can make recipe Open-face Provençal vegetable sandwich with 17 ingredients and 3 steps. Next this is how to make it, please read carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 3 stages of easy cooking Open-face Provençal vegetable sandwich.
Ingredients for Open-face Provençal vegetable sandwich
Needed 2 cups : sliced shiitake mushroom caps.
Prepare 1 : large zucchini,halved lengthwise and cut into 1/4 inch slices.
Needed 1 : red bell pepper,quartered lengthwise and thinly.
Needed : Sliced.
Prepare 1 : small onion, cut into 1/4 inch slices.
Needed 1/4 cup : vegetable broth.
Prepare 1/4 cup : pitted Kalamata olives.
Needed 1 : jalapeño pepper, seeded and minced.
Prepare 2 tablespoons : capers.
Prepare 11/2 tablespoons : olive oil,divided.
Needed 1 clove : garlic, minced.
Prepare 1/2 teaspoon : dried oregano.
Prepare 1/4 teaspoon : salt.
Prepare 1/4 teaspoon : black pepper.
Prepare 4 teaspoons : white wine vinegar.
Prepare slices : Crusty bread, cut into thick.
Needed 3/4 cup (3 ounces) : shredded mozzarella cheese (optional).
If all material requirements Open-face Provençal vegetable sandwich it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Process Cooking 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..
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