Open-Faced Crispy Tortilla Sandwiches

[Guest guest]

From The Vegetarian Sandwich Cookbook by Paulette Mitchell

 

2 flour tortillas

2 t olive oil

 

Topping:

 

1 T olive oil

3/4 c diced red pepper

3/4 c diced yellow pepper

3/4 c diced green pepper

1/2 c diced peeled zucchini

1/4 c minced red onion

2 cl garlic, minced

1 T fresh lemon juice

s & p to taste

 

1/4 c black olives, chopped (I changed this

from original recipe)

3 oz. fresh mozzarella cheese (or substitute)

cut into 1/2" cubes

1/2 cup roasted red bell pepper sauce**

 

Preheat broiler. Cut each tortilla into 4

wedges; lightly brush both sides with olive

oil. Place on baking sheet and prick surfaces in

several places with fork. Broil 4-5" from heat

for 1-2 min on each side, or until lightly browned.

Watch closely! Set aside on plate, they crisp as they

cool.

 

For topping: Heat oil in med. skillet over med.-high heat.

Add bell peppers, zucchini, onion, garlic. Cook, stirring

occas. until peppers are tender, about 10 min. Remove from

heat; stir in lemon juice, salt, pepper.

 

Spoon some olives onto each tortilla wedge. Top with

bell pepper mixture and sot with cheese. Arrange on

plate, drizzle with red pepper sauce.

 

 

 

** Red pepper sauce:

 

1 roasted red bell pepper

1 T olive oil

2 t fresh lemon juice

1 cl garlic, minced

1 t sugar

1/4 t pepper

1/8 t salt

 

process all ingred in food processor until smooth.