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Grilled vegetarian portabella sandwich
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| Artist: |
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| Categories: |
Grilled, Sandwiches, Vegetables, Vegetarian |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | LISA CRAWLEY/TSPN | | 1
| | 4" Round Portabella Mushrm. | | 2
| tbsp | Olive Oil | | 2
| tbsp | Balsamic Vinegar | | 1
| | Shallot, minced | | 1
| cl | Garlic, minced | | | Fresh Seasonal Herbs, finely | | | -chopped | | | Salt, to taste | | | Pepper, to taste | | 1/4
| | Red Bell Pepper | | 1/4
| | Yellow Bell Pepper | | 1/4
| med | Carrot, cut lengthwise ? | | | -thick | | 2
| tbsp | Herbed Goat Cheese | | 1/4
| med | Zucchini, cut lengthwise ?/td> | | | -inch thick | | | Sliced Red Onion or Scallion | | 2
| large | Slices Multi-grained Bread | | 1/2
| | Bunch Watercress, wash, drain | | | -dried and tossed lightly | | | -with Balsamic Vinegar |
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Procedures:
| 1 | Make a marinade for the grilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. | | 2 | Lightly toss the mushroom, peppers, carrot and zucchini in the marinade. | | 3 | Grill vegetables for 5 minutes maximum. | | 4 | Midway through, turn veggies over. | | 5 | (or roast in a 425 oven for 8-10 minutes). | | 6 | Towards the end of the cooking time, toast bread. | | 7 | To assemble: slice mushroom and bell peppers into ? slices. | | 8 | Spread goat cheese on toasted bread. | | 9 | Add the grilled vegetables; top w/ onion or scallion and drizzle on the reserved marinade. | | 10 | Serve w/ watercress on the side. | | 11 | Chef and owner nora pouillon restaurant nora and city cafe, washington, d.c. |
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