Skillet Veggies on French Loaf


SkilletVegesToast
Ingredients:

  • 1 small zucchini
  • 1 portabella mushroom
  • 1 small red bell pepper
  • 1 small onion
  • 1-2 tablespoons olive oil
  • pinch of salt
  • Extra virgin olive oil for brushing bread
  • Mozzarella cheese
  • Garlic salt (optional)
  • 2 pieces of six-inch long french loaf (I bought the normal size loaf and cut out 2 pieces each 6 inch)

Method:

  • Slit zucchini lengthwise and cut each half into thick slices
  • Slice portabella mushroom into thick slices and then cut each slice diagonally into 2 pieces
  • Cut bell pepper into half and slice each half into thin slices.  Cut the slices into 2 pieces diagonally
  • Thinly slice onion
  • Add olive oil to skillet and when hot add vegetables and saute on medium flame for about 10 minutes.  Season with salt.
  • Cut each loaf length wise and brush each half with extra virgin olive oil
  • Top each half loaf with vegetables
  • sprinkle with mozzarella cheese and toast in oven/oven toaster until cheese melts.
  • sprinkle a little garlic salt and serve hot.
  • If desired, drizzle with additional extra virgin olive oil.
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