Recipe of Perfect Open-face Provençal vegetable sandwich

Open-face Provençal vegetable sandwich.

You can cook Open-face Provençal vegetable sandwich using 17 ingredients and 3 steps. Here is how you cook that.

Ingredients of Open-face Provençal vegetable sandwich

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

Open-face Provençal vegetable sandwich instructions

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..