Hot Portabella and Onion Focaccia


  • 2 onions, sliced
  • 2 large portabella mushrooms, sliced
  • 1 zucchini, sliced lengthwise
  • 1 red bell pepper, sliced
  • 4 – 5 garlic cloves, sliced
  • 2 Tbsp. olive oil
  • 1/2 c. water
  • 1/4 c. Bragg’s liquid aminos
  • 1 large focaccia bread, sliced in half lengthwise


  1. Sauté onions with garlic and liquid aminos until onions are caramelized. Sauté mushrooms until they begin to “sweat”. Sauté pepper and zucchini until crisp-tender.
  2. Place onions into focaccia bread, then add peppers, zucchini and mushrooms. Wrap in aluminum foil and bake at 350 degrees for 20 – 30 minutes. Serve hot.
Browse Cook(s): Melody Prettyman

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.