You can substitute any vegetables in this. I use my own basic tomato sauce, but you can use any spaghetti sauce.
Ingredients: 2 TBS olive oil 1/2 loaf Batard French bread - from St. Germaine bakery sliced lengthwise 1/2 large onion, sliced into thin rounds 1/2 red bell pepper, sliced thin strips 1 small zucchini, sliced into large match stick sized strips 6-8 mushrooms sliced 3-4 water packed artichoke hearts, sliced 1/4 cup white wine 1 cup tomato or spaghetti sauce 1 TBS fresh parsley salt and pepper to taste Vegan cheese, gratedDirections: - In a large non stick skilled heat the oil and begin cooking the onion and garlic.
- Add bell pepper, zucchini, mushrooms and cook until all the vegetable begin to caramalize.
- Add the artichoke hearts, white wine. Continue cooking as wine cooks down.
- Add spaghetti sauce, salt and pepper to taste. Let it cook down 2-3 minutes and heat through and combine.
- Add parsley.
- Scoop some of the vegetable mixture onto the open french bread.
- Grate cheese over hot mixture.
Serve immediately.
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