Grilling recipes

Grilled Vegetarian Portabella Sandwich

Course : Grilling
Serves: 1

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Ingredients:

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.

Grilled Vegetarian Portabella Sandwich

Ingredients:

Preparation / Directions:

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