How to Make Tasty Openface Provenal vegetable sandwich

Without fail recipe ultimate Open-face Provençal vegetable sandwich easy, tasty, practical.

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

Good Evening every body, at this time you get present recipe Open-face Provençal vegetable sandwich with 17 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no 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 all Open-face Provençal vegetable sandwich

  1. Needed 2 cups : sliced shiitake mushroom caps.

  2. Needed 1 : large zucchini,halved lengthwise and cut into 1/4 inch slices.

  3. Needed 1 : red bell pepper,quartered lengthwise and thinly.

  4. Needed : Sliced.

  5. Prepare 1 : small onion, cut into 1/4 inch slices.

  6. Needed 1/4 cup : vegetable broth.

  7. Needed 1/4 cup : pitted Kalamata olives.

  8. Prepare 1 : jalapeño pepper, seeded and minced.

  9. Needed 2 tablespoons : capers.

  10. Needed 11/2 tablespoons : olive oil,divided.

  11. Prepare 1 clove : garlic, minced.

  12. Prepare 1/2 teaspoon : dried oregano.

  13. Needed 1/4 teaspoon : salt.

  14. Needed 1/4 teaspoon : black pepper.

  15. Needed 4 teaspoons : white wine vinegar.

  16. Prepare slices : Crusty bread, cut into thick.

  17. Needed 3/4 cup (3 ounces) : shredded mozzarella cheese (optional).

If all ingredients Open-face Provençal vegetable sandwich it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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