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Grilled Vegetarian Portabella Sandwich

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 4 inch round portabella mushroom

  3. 2 tablespoons olive oil

  4. 2 tablespoons balsamic vinegar

  5. 1 shallot -- minced

  6. 1 centiliter garlic -- minced

  7. fresh seasonal herbs

  8. -- finely chopped salt -- to taste

  9. pepper -- to taste

  10. 1/4 red bell pepper

  11. 1/4 yellow bell pepper

  12. 1/4 medium carrot -- cut lengthwise

  13. -- 1/4" thick

  14. 2 tablespoons herbed goat cheese

  15. 1/4 medium zucchini -- cut lengthwise

  16. -- 1/4 inch thick sliced red onion or scallion

  17. 2 slices multi-grained bread

  18. 1/2 bunch watercress -- wash; drain

  19. -- dried and tossed

  20. -- lightly -- with balsamic

  21. -- vinegar

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Serve with watercress on the side.

  5. Chef and Owner Nora Pouillon Restaurant Nora and City Cafe, Washington, D.C.

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