Yield: 16
Serving Ideas: Serve, if desired, with celery and radishes as an appetizer, with salads or grilled beef or chicken.
1/3 cup olive oil
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 8-ounce loaf Italian bread, sliced diagonally into about 16 (3/4-inch) slices
8 ounces fresh white mushrooms, sliced (about 3 cups)
1 large sweet red bell pepper, cut in 1/2-inch pieces (about 1 cup)
1 large mild red onion, cut in 1/2-inch pieces (about 1 cup)
1 1/2 cups shredded mozzarella cheese, divided
Servings: 8
1. Preheat charcoal grill or broiler.
2. In a large bowl, combine olive oil, Italian seasoning, salt and pepper. Lightly brush both sides of each bread slice with oil mixture; set aside.
3. To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to coat thoroughly. Place vegetables on a grill rack or broiler pan. Grill or broil, 4 inches from heat source until vegetables are lightly charred, 5 to 6 minutes, turning occasionally; remove and keep warm.
4. Place bread slices on the grill rack or under the broiler until lightly browned, about 30 seconds; turn bread. Sprinkle 1 cup of the mozzarella over bread slices, dividing evenly; heat just until melted. Top cheese with hot grilled vegetables and remaining 1/2 cup mozzarella.
Servings: 8
Serving Ideas: Serve, if desired, with celery and radishes as an appetizer, with salads or grilled beef or chicken.
1/3 cup olive oil
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon black pepper
1 8-ounce loaf Italian bread, sliced diagonally into about 16 (3/4-inch) slices
8 ounces fresh white mushrooms, sliced (about 3 cups)
1 large sweet red bell pepper, cut in 1/2-inch pieces (about 1 cup)
1 large mild red onion, cut in 1/2-inch pieces (about 1 cup)
1 1/2 cups shredded mozzarella cheese, divided
Servings: 8
1. Preheat charcoal grill or broiler.
2. In a large bowl, combine olive oil, Italian seasoning, salt and pepper. Lightly brush both sides of each bread slice with oil mixture; set aside.
3. To remaining oil in bowl, stir in mushrooms, red pepper and onion; toss to coat thoroughly. Place vegetables on a grill rack or broiler pan. Grill or broil, 4 inches from heat source until vegetables are lightly charred, 5 to 6 minutes, turning occasionally; remove and keep warm.
4. Place bread slices on the grill rack or under the broiler until lightly browned, about 30 seconds; turn bread. Sprinkle 1 cup of the mozzarella over bread slices, dividing evenly; heat just until melted. Top cheese with hot grilled vegetables and remaining 1/2 cup mozzarella.
Servings: 8
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