Gooseberry Patch's 10th Anniversary Edition of Meals in Minutes (submitted by: Lynda McCormick, Burkburnett, TX)
2 zucchini, thickly sliced
1 yellow squash, thickly sliced
8-oz pkg portabella mushrooms
2 tsp olive oil, divided
1 tsp balsamic vinegar
1 sweet onion, sliced
1 loaf sourdough bread, sliced (I'll use whatever hearty bread I have on hand)
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
Combine zucchini, squash and mushrooms in a large bowl; toss with one teaspoon of olive oil and vinegar. Grill or broil until tender; set aside. Saute 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 of 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 tsp lemon juice
1/8 tsp 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.
* I have used a premade tapenade with great results too.