Grilled Vegetarian Portabella Sandwich

Grilled Vegetarian Portabella Sandwich
Grilled Vegetarian Portabella Sandwich

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    round fresh portabella mushroom - (4" dia)

  • 2

    teaspoons olive oil

  • 2

    teaspoons balsamic vinegar

  • 1

    shallot minced

  • Fresh seasonal herbs to taste finely chopped

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1/4

    red bell pepper

  • 1/4

    yellow bell pepper

  • 1/4

    medium carrot cut lengthwise

  • into 1/4"-thk slices

  • 1/4

    medium zucchini cut lengthwise

  • into 1/4"-thk slices

  • 2

    teaspoons herbed goat cheese

  • Sliced red onion or scallions

  • 2

    large multi-grain bread slices

  • 1/2

    bunch watercress washed, drained, 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 vegetables over. (Or roast in a 425 degrees oven for 8 to 10 minutes.) Towards the end of the cooking time, toast bread. To assemble, slice mushroom and bell peppers into 1 1/4" slices. Spread goat cheese on toasted bread. Add the grilled vegetables, top with onion or scallion and drizzle on reserved marinade. Serve with watercress on the side. This recipe yields 1 serving.

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