Grilled vegetarian portabella sandwich

Yield: 1 Sandwich

Measure Ingredient
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.

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