Roasted Garlic and Veggie Herb Topped French Bread

Preheat the oven to 350 degrees F.

Lay the whole bulb of garlic on a piece of foil that is about 4 times the size of the garlic.

Drizzle about 1 tablespoon of olive oil over the garlic bulb.

Make a tent out of the foil; tightly wrap the top edges of the foil together and set it on a small baking sheet.

In a preheated oven, bake the garlic for about 20 minutes.

While the garlic is in the oven, slice the bell peppers and onion.

Heat 2 tablespoons of olive oil in a skillet on medium heat.

Add the bell peppers and onion. Stir the bell peppers and onion so they cook evenly. Add the black pepper. Continue stirring.

Cook the bell pepper and onions until the onions are translucent (about 15 minutes).

Slice the jalapeno and remove the seeds. Peel the outer layers of the leaves on the Brussels sprouts.

Drizzle about 1 ½ teaspoons of olive oil over the Brussels sprout leaves.

Cut the basil into strips and put them in a small bowl. Strip the leaves off of the thyme and add them to bowl with the basil. Add 1 ½ teaspoon of olive oil to the bowl.

Once the garlic is out of the oven and cooled, squeeze each clove into the bowl with the thyme and basil.

With the back of a spoon, smash the garlic up a bit and mix into the herbs. Salt to taste.

Slice the mozzarella into about 10 pieces, and grate the Romano cheese.

Cut the French bread in half lengthwise and set it on a baking sheet. If the top side is used you may need to cut off the rounded edge on the top of the bread so it will lay flat.

Spread the herb and garlic mixture over the top of the bread.

Drizzle about 1 tablespoon of olive oil over the herb and garlic mixture so it seeps into the bread.

Lay the mozzarella evenly over the herb and garlic mixture. Add the cooked bell peppers and onions. Then add the slices of jalapeno and the Brussels sprout leaves.

Top with the grated Romano cheese.

Bake in a preheated oven until the Romano cheese melts (about 15 minutes).