Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, open-face provençal vegetable sandwich. One of my favorites. For mine, 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 favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Open-face Provençal vegetable sandwich is something that I have loved my whole life. They’re fine and they look fantastic.
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top. In the end I took the sandwiches apart broiled the eggplant on it's own then reconstructed. Open-Face Chicken Caprese Sandwich: A quick-to-make and healthy weekday recipe that you can make for your family. As if the bread alone wasn't incredible enough, we had to go and make Open Face Roasted Vegetable Sandwiches!
To begin with this particular recipe, we must prepare a few components. 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:
- Prepare 2 cups sliced shiitake mushroom caps
- Get 1 large zucchini,halved lengthwise and cut into 1/4 inch slices
- Make ready 1 red bell pepper,quartered lengthwise and thinly
- Prepare Sliced
- Make ready 1 small onion, cut into 1/4 inch slices
- Make ready 1/4 cup vegetable broth
- Make ready 1/4 cup pitted Kalamata olives
- Prepare 1 jalapeño pepper, seeded and minced
- Make ready 2 tablespoons capers
- Make ready 11/2 tablespoons olive oil,divided
- Make ready 1 clove garlic, minced
- Make ready 1/2 teaspoon dried oregano
- Get 1/4 teaspoon salt
- Prepare 1/4 teaspoon black pepper
- Make ready 4 teaspoons white wine vinegar
- Take slices Crusty bread, cut into thick
- Get 3/4 cup (3 ounces) shredded mozzarella cheese (optional)
Preheat the broiler for the cheese toasts while you sauté the vegetables, and you'll save even more time. Contributed by Healthy Recipes For Diabetic Friends Y-Group. 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.
Instructions 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 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. Last week I mentioned that we made sandwiches with the Rustic Rosemary Garlic Bread. As if the bread alone wasn't incredible enough, we had to go and make Open Face Roasted Vegetable Sandwiches! Rosemary Garlic Bread topped with balsamic and olive oil roasted squash, zucchini.
So that is going to wrap it up for this exceptional food open-face provençal vegetable sandwich recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
