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Bread with 'Stuff On It'

It's been forever! After traveling for Christmas and New Years, I spent a week in Vegas for work, then came back and was off for a long weekend in Whistler enjoying this.


Whistler 2013 (149)

I will definitely be following up with a Whistler travel post. It was a fun weekend of skiing, good company, après skiing, beautiful scenery and some good eats.

Now onto the Bread with 'Stuff On It.' 

Bread with Stuff on it

I know, I know. I ditch you for a couple weeks and I come back with this non-recipe recipe. It's actually a perfect post vacation, quick throw together lunch or dinner as you get back into the grind. Or an easy one to throw together after working late. Not to mention, Mr. KMW loved this.

My cousin mentioned this 'recipe' when she visited a few months ago and it's already made its way into our rotation.

So here it goes for a really loose recipe, mix it up, use what you have on hand and play with your favorite ingredients. Below is the base to what I used this time around, and the measurements are rough estimates, this isn't a measuring kind of meal.

Let me know in the comments what 'stuff' you plan on putting on your bread!

1/2 loaf of Italian bread, sliced in half
2 tablespoons mayonnaise
1 zucchinni, sliced
1 yellow squash, sliced
1 large portabello mushroom, sliced
1 tablespoon olive oil
1 roasted red pepper, sliced
1/2 to 3/4 cup tomato sauce
fresh mozzarella sliced
1/4 cup black olives, sliced

Heat oven to 400 degrees.

Add zucchni, squash, and mushroom to a cookie sheet. Mix with olive oil, salt and pepper. Roast in oven for about 20 to 30 minutes, or until tender, stirring veggies around mid way through.

Remove veggies from cookie sheet and increase heat to 475 degrees.

Place bread on cookie sheet, crust side down. Spread with mayonnaise. Layer on roasted veggies, spoon on tomato sauce, layer on mozzarella slices and sprinkle on black olives.

Bake until cheese is melted and browned in spots, about 8 minutes.


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