How to Prepare Super Quick Homemade Open-face Provençal vegetable sandwich

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The ingredients needed to make Open-face Provençal vegetable sandwich:

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

Healthy open faced sandwiches with cucumbers, tomatoes, cream cheese and feta cheese. Happy Mother's Day to all mothers. The weather has been incredible here in Calgary. We've had a beautiful and warm day for Mother's day.

Steps to make Open-face Provençal vegetable sandwich:

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.

The weather has been incredible here in Calgary. We've had a beautiful and warm day for Mother's day. On such gorgeous day I don't always feel like. Line a baking sheet with foil. A sandwich for dinner sounds boring, but an open-faced sandwich makes it next level.

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