Open-face Provenal vegetable sandwich

Open-face Provenal vegetable sandwich

Source : Combine Mushrooms Zucchini Bell Pepper Onion Broth Oil Jalapeo Pepper Capers 1 Tablespoons Oil Garlic Oregano Salt And Black Pepper In Crock-pot Slow ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : August 30, 2026

Step:

  1. Combine mushrooms, zucchini,bell pepper,onion,broth,oil,jalapeo 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.

Ingredients

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

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