Summer vegetable appetizer or light lunch

Garden tomatoes, sliced crimini mushrooms (I needed to use them up!), sliced Black Beauty zucchini (we grew!), a sprinkle of four Mexican cheeses, a drizzle of olive oil, and a shake of garlic powder and spicy pizza seasoning. All piled onto a slice of focaccia roasted garlic bread and then heated. You could broil, or heat in a 400 degree oven; I microwaved for two minutes because it's too HOT to use the oven.

 

I adore summer vegetables and the many things that you can create with them.

 

This is something I never tried before—a kind of open-faced sandwich that would be good as an appetizer or a light lunch.

 

Give me tomatoes, olive oil and garlic and I think I'd eat them on a slab of styrofoam!

Done