Perfect Open-face Provençal vegetable sandwich Recipe

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Open-face Provençal vegetable sandwich. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Open-face Provençal vegetable sandwich as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner you should try this Open-face Provençal vegetable sandwich recipe. This Open-face Provençal vegetable sandwich make for a tasty summer dinner that you can make it easy. The Open-face Provençal vegetable sandwich recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Open-face Provençal vegetable sandwich recipe.

Open-face Provençal vegetable sandwich.

Before preparing the dish, I have done some research on how to cook Open-face Provençal vegetable sandwich easily with delicious taste. You can cook Open-face Provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you cook it.

Tasty Open-face Provençal vegetable sandwich Recipe Ingredients

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

How to make Open-face Provençal vegetable sandwich from scracth

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..