¼ cup of olive oil
½ tbsp. finely chopped fresh parsley
½ tbsp. finely chopped fresh garlic
¼ tsp salt
Stir all ingredients in small bowl.
12 slider buns or dinner rolls, sliced in half (Vegans – no milk, eggs, or honey in bread ingredients)
Two red bell peppers, seeded and cut into two inch cubes
3 portabella mushroom caps, quartered
1 small onion, julienned
4 tbsp. olive oil
Garlic salt, salt, pepper to taste
Preheat oven to 450.
Preheat skillet on medium high heat, add 2 tbsp. olive oil to pan. Cook bell peppers, seasoning with garlic salt, salt, and pepper to taste. Cook to desired softness, some char on the skins is a good thing! Set aside.
Preheat another skillet on medium high heat, do not add oil yet. Add mushrooms to dry pan and cook on each side for a minute or two. Add 2 tbsp. olive oil, garlic salt, salt and pepper to taste. Cook to desired softness. Set aside.
Using one of the used skillets, caramelize onions on medium low heat in the leftover oil and liquid from the pan until soft, seasoning with salt to taste.
Using a butter knife or fork, spread Slider spread on inner side of each opened slice of bun and place face up on a baking sheet.
Brown buns in oven for a couple minutes, rotate pan 180 degrees and then a couple more minutes until golden brown.
For each slider add 1 slice of bell pepper and 1 slice of mushroom, and a forkful of caramelized onion.