Vegetarian Open Faced Sandwich |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A delicious and filling meal for the summer! Serve with a side salad or pasta. Ingredients:
6 slices sourdough bread, toasted |
3 tablespoons pesto sauce |
1 small eggplant, sliced |
1 small red bell pepper, sliced |
1 medium red onion, sliced |
2 tomatoes, sliced |
1 cup sliced fresh mushrooms |
6 slices mozzarella cheese |
4 cloves garlic |
dried oregano |
dried basil |
salt and pepper to taste |
Directions:
1. Preheat the oven broiler.
2. Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper.
3. Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.
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