Grilled Vegetarian Portabella Sandwich

Course : Grilling
Serves: 1
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1 medium round portabella mushroom 4 inch
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 small shallot -- minced
1 cloves garlic
1 bunch fresh seasonal herbs -- finely chopped
1 teaspoon salt -- to taste
1 teaspoon pepper -- to taste
1/4 medium red bell pepper
1/4 medium yellow bell pepper
1/4 medium carrot -- cut lengthwise 1/4 inch thick
2 tablespoons herbed goat cheese
1/4 medium zucchini -- cut lengthwise 1/4 inch thick
1 medium sliced red onion or scallion
2 slices multi-grained bread
1/2 bunch watercress wash and drain dried and tossed lightly with balsamic vinegar

Preparation / 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 with onion or scallion and drizzle on the reserved marinade. Serve with watercress on the side. Chef and Owner Nora Pouillon Restaurant Nora and City Cafe, Washington, D.C.

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