- 4
Ingredients
- 2 zucchini, thickly sliced
- 1 yellow squash, thickly sliced
- 8-oz. pkg. portabella
- mushrooms
- 2 t. olive oil, divided
- 1 t. balsamic vinegar
- 1 sweet onion, sliced
- 1 loaf sourdough bread, sliced
- 1 red pepper, thickly sliced
- 1 green pepper, thickly sliced
- 1 yellow pepper, thickly sliced
- 1 c. spinach leaves
- 2 roma tomatoes, sliced
- 4 slices provolone cheese
Preparation
Step 1
Combine zucchini, squash and mushrooms in a large bowl; toss
with one teaspoon olive oil and vinegar. Grill or broil until tender; set aside. Sauté onion in remaining olive oil in a skillet over medium heat until caramelized; set aside. Spread tops and bottoms of bread slices with desired amount of Olive Tapenade; layer peppers, spinach, tomatoes and cheese evenly on half the bread slices. Top with veggies and remaining bread slices; grill or broil lightly on both sides.
Makes 4.
Olive Tapenade:
6-oz. jar pitted green olives,
drained
1 shallot, chopped
1 t. lemon juice
1/8 t. pepper
1/2 c. olive oil
Pulse ingredients in a food processor until desired consistency
is achieved. Refrigerate any remaining mixture in an airtight
container. Makes about 1/2 cup.