Grilled Vegetarian Portabella Sandwich
By á-170456
Rate this recipe
4/5
(1 Votes)
0 Picture
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.
Review this recipe