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Grilled vegetarian portabella sandwich

Grilled vegetarian portabella sandwich
Main Ingredient: Various Vegetables

Preparation: Grilled

Course: Sandwiches

Dietary: Various vegetarian

Yield:

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Grilled vegetarian portabella sandwich ingredients

  • LISA CRAWLEY/TSPN
  • 1 4" Round Portabella Mushrm.
  • 2 T olive oil
  • 2 T Balsamic vinegar
  • 1 Shallots, minced
  • 1 clv garlic, minced
  • Fresh Seasonal Herbs, finely
  • -chopped
  • Salt to taste
  • pepper, to taste
  • 2483527⁄624973141 Red bell pepper
  • 2483527⁄624973141 Yellow bell pepper
  • 2483527⁄624973141 med Carrot, cut lengthwise ¼"
  • -thick
  • 2 T Herbed Goat Cheese
  • 2483527⁄624973141 med Zucchini, cut lengthwise ¼
  • -inch thick
  • Sliced Red Onion or Scallion
  • 2 large Slices Multi-grained Bread
  • 2483527⁄624973141 Bunch Watercress, wash, drain
  • -dried and tossed lightly
  • -with Balsamic Vinegar

Cooking Grilled vegetarian portabella sandwich

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. Grilli 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 ¼" 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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