Ingredients needed:;
* 2 cups of sliced shiitake mushroom caps
* 1 large zucchini, halved lengthwise and sliced 1/4 inch thick
* 1 large red bell pepper, cored, quartered lengthwise and thinly sliced
* 1 small onion, sliced lengthwise 1/4 inch thick
* 1 small jalapeno pepper, cored, seeded and minced
* 1/4 cup of vegetable broth
* 1/4 cup of pitted olives
* 2 tablespoons of capers
* 1 garlic clove, minced
* 1 1/2 teaspoons of olive oil, divided
* 1/2 teaspoon of crushed dried oregano
* 1/4 teaspoon of salt
* 1/4 teaspoon of black pepper
* 4 teaspoons of white wine vinegar
* Crusty bread, cut into thick slices
* Shredded mozzarella cheese, optional
Preparation steps:
* Combine mushrooms, zucchini, bell pepper, onion, jalapeno, broth, olives, capers, garlic, 1 tablespoon olive oil, oregano, salt and black pepper into crockpot.
* Cover and cook on low for 5 1/2 hours.
* Turn off crockpot. Stir in vinegar and remaining 1/2 tablespoon of oil. Let stand, uncovered, 15 to 30 minutes until vegetables absorb some of the liquid.
* Add more salt and pepper, if desired.
* To serve, spoon onto bread. If desired, sprinkle each serving with 2 tablespoons of shredded mozzarella cheese and broil for 30 seconds, or until cheese melts and browns.
Enjoy
(Serves 6)
