Grilled Vegetarian Portabella Sandwich

By á-170456

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

Details

Servings 1

Preparation

Step 1

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.