|1||4" Round Portabella Mushrm.|
|2 tablespoons||Olive Oil|
|2 tablespoons||Balsamic Vinegar|
|1 clove||Garlic; minced|
|Fresh Seasonal Herbs;finely chopped|
|Salt; to taste|
|Pepper; to taste|
|¼||Red Bell Pepper|
|¼||Yellow Bell Pepper|
|¼ medium||Carrot; cut lengthwise 1/4" thick|
|2 tablespoons||Herbed Goat Cheese|
|¼ medium||Zucchini; cut lengthwise 1/4 inch thick|
|Sliced Red Onion or Scallion|
|2 larges||Slices Multi-grained Bread|
|½||Bunch Watercress;wash;drain dried and tossed lightly with Balsamic Vinegar|
Make a marinade for the grilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. Lightly toss the mushroom, peppers, carrot and zucchini in the marinade. Grill vegetables for 5 minutes maximum. Midway through, turn veggies over.
(Or roast in a 425 oven for 8-10 minutes). Towards the end of the cooking time, toast bread.
To assemble: slice mushroom and bell peppers into ¼" slices.
Spread goat cheese on toasted bread. Add the grilled vegetables; top w/ onion or scallion and drizzle on the reserved marinade. Serve w/ watercress on the side. Chef and Owner Nora Pouillon Restaurant Nora and City Cafe, Washington, D.C.
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