astray recipes: Grilled vegetarian portabella sandwich

Categories: Vegetables; Sandwiches
Yield: 1 Sandwich

Measure	Ingredient
	LISA CRAWLEY/TSPN
1	4" Round Portabella Mushrm.
2 tablespoons	Olive Oil
2 tablespoons	Balsamic Vinegar
1	Shallot; minced
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.

grilled vegetarian portabella sandwich