Open-face Provençal vegetable sandwich. We Have Almost Everything on eBay. Browse new releases, best sellers or classics. Free delivery on eligible orders Open-face Provençal vegetable sandwich.

Open-face Provençal vegetable sandwich Happy Mother's Day to all mothers. On such gorgeous day I don't always feel like. In a large bowl, combine oil, garlic, salt, oregano and basil. You can have Open-face Provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Open-face Provençal vegetable sandwich

  1. You need 2 cups of sliced shiitake mushroom caps.
  2. It’s 1 of large zucchini,halved lengthwise and cut into 1/4 inch slices.
  3. It’s 1 of red bell pepper,quartered lengthwise and thinly.
  4. It’s of Sliced.
  5. It’s 1 of small onion, cut into 1/4 inch slices.
  6. Prepare 1/4 cup of vegetable broth.
  7. Prepare 1/4 cup of pitted Kalamata olives.
  8. You need 1 of jalapeño pepper, seeded and minced.
  9. It’s 2 tablespoons of capers.
  10. You need 11/2 tablespoons of olive oil,divided.
  11. You need 1 clove of garlic, minced.
  12. Prepare 1/2 teaspoon of dried oregano.
  13. It’s 1/4 teaspoon of salt.
  14. Prepare 1/4 teaspoon of black pepper.
  15. Prepare 4 teaspoons of white wine vinegar.
  16. It’s slices of Crusty bread, cut into thick.
  17. You need 3/4 cup (3 ounces) of shredded mozzarella cheese (optional).

Add vegetables and toss to coat. Open-face Provençal vegetable sandwich Richard Scott Cunningham. If you went far enough to make this a veggie sandwich, why not go a step further and remove the fat, cholesterol, and harm to the animals and the planet by using a vegan mayo and a vegan cheese. It doesn't take much to make good and delicious into excellent and mouth-watering.

Open-face Provençal vegetable sandwich step by step

  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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