Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, open-face provençal vegetable sandwich. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Open-face Provençal vegetable sandwich is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Open-face Provençal vegetable sandwich is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Prepare 2 cups sliced shiitake mushroom caps
- Get 1 large zucchini,halved lengthwise and cut into 1/4 inch slices
- Get 1 red bell pepper,quartered lengthwise and thinly
- Prepare Sliced
- Take 1 small onion, cut into 1/4 inch slices
- Prepare 1/4 cup vegetable broth
- Prepare 1/4 cup pitted Kalamata olives
- Take 1 jalapeño pepper, seeded and minced
- Take 2 tablespoons capers
- Get 11/2 tablespoons olive oil,divided
- Take 1 clove garlic, minced
- Take 1/2 teaspoon dried oregano
- Take 1/4 teaspoon salt
- Get 1/4 teaspoon black pepper
- Get 4 teaspoons white wine vinegar
- Prepare slices Crusty bread, cut into thick
- Prepare 3/4 cup (3 ounces) shredded mozzarella cheese (optional)
In this video I share my three favourite open faced sandwich combos and Ihope you guys will enjoy them as much as. Open-faced sandwiches are not to be approached lightly. With their layered toppings and tendency Master Heat and Oil. Make Any Vegetable Fun to Eat.
Steps to make 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.
Open-Face Steak Sandwich with Herbed Goat Cheese and Tomatoes from Fine Cooking - Perfect for using up leftovers. Open faced vegetable sandwich canape or crostini on a wooden serving board isolated on white background closeup. Open faced sandwiches made with spring vegetables are a beautiful and healthy addition to your summer lunch! These gluten free sandwiches feature chargrilled gluten free sourdough topped with herbed cream cheese, garlicky baked kale, spring vegetables, with creamy spring onion dressing. A sandwich for dinner sounds boring, but an open-faced sandwich makes it next level.
So that’s going to wrap it up with this exceptional food open-face provençal vegetable sandwich recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
