Grilled Vegetarian Portabella Sandwich Recipe
Yield: 1 SandwichRecipe by luhu.jp
Ingredients:
LISA CRAWLEY/TSPN,
1: 4" Round Portabella Mushrm.,
2 tbsp: Olive Oil,
2 tbsp: Balsamic Vinegar,
1: Shallot, minced
1 centiliter: 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 medium: Carrot, cut lengthwise 1/4" thick
2 tbsp: Herbed Goat Cheese,
1/4 medium: Zucchini, cut lengthwise 1/4 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
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 veggies over.
(Or roast in a 425 oven for 8-10 minutes). Towards the end of the
cooking time, toast bread.
To assemble: slice mushroom and bell peppers into 1/4" slices.
Spread goat cheese on toasted bread. Add the grilled vegetables; top
w/ onion or scallion and drizzle on the reserved marinade. Serve w/
watercress on the side. Chef and Owner Nora Pouillon Restaurant Nora
and City Cafe, Washington, D.C.
Source from luhu.jp
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 veggies over.
(Or roast in a 425 oven for 8-10 minutes). Towards the end of the
cooking time, toast bread.
To assemble: slice mushroom and bell peppers into 1/4" slices.
Spread goat cheese on toasted bread. Add the grilled vegetables; top
w/ onion or scallion and drizzle on the reserved marinade. Serve w/
watercress on the side. Chef and Owner Nora Pouillon Restaurant Nora
and City Cafe, Washington, D.C.
Source from luhu.jp