Yield: 1 Sandwich
| Measure | Ingredient |
|---|---|
| \N \N | LISA CRAWLEY/TSPN |
| 1 \N | 4\" Round Portabella Mushrm. |
| 2 tablespoons | Olive Oil |
| 2 tablespoons | Balsamic Vinegar |
| 1 \N | Shallot; minced |
| 1 clove | Garlic; minced |
| \N \N | Fresh Seasonal Herbs;finely chopped |
| \N \N | Salt; to taste |
| \N \N | Pepper; to taste |
| ¼ \N | Red Bell Pepper |
| ¼ \N | 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 |
| \N \N | Sliced Red Onion or Scallion |
| 2 larges | Slices Multi-grained Bread |
| ½ \N | 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.