Hot Portabella and Onion Focaccia

Ingredients:

  • 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

Instructions:

  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.