Grilled vegetarian portabella sandwich
1 Sandwich
Ingredients
| Quantity | 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 | |
Directions
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.