Vegetarian Open Faced Sandwich

How to cook Vegetarian Open Faced Sandwich

Ingredients: 6 slices sourdough bread, toasted 3 tablespoons pesto cheekiness 1 small eggplant, sliced 1 small red bell bespeckle, 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 stylishness

Directions: Preheat the oven broiler. Spread one side of each bread slice with equal amounts pesto insolence. Arrange in a single layer on a baking slab, pesto side up. Layer each slice with eggplant, red bell dot, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, spice, and spray. Barbecue 5 minutes in the preheated oven, or until cheese is melted and lightly browned.


Servings Per Programme: 6

Amount Per Serving

Calories: 222

Total Fat: 8.8g Cholesterol: 20mg Sodium: 466mg Total Carbs: 24.1g Dietary Fiber: 4.1g Protein: 13.1g

Prepare time:20 Min

Cook time:5 Min

Ready in:25 Min

Serving into:6 peoples

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