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Ingredients Jump to Instructions ↓

  1. **HUMMUS-TAHINI SPREAD** 16 oz garbanzos

  2. 2 tablespoons tahini -- (sesame paste)

  3. 1 tablespoon pure olive oil

  4. 1 teaspoon fresh pressed garlic

  5. OR prepared garlic paste 3 tablespoons fresh lemon juice

  6. salt and pepper to taste **SHALLOT-MUSTARD VINAIGRETTE** 1/2 cup champagne vinegar

  7. 1 tablespoon dijon mustard

  8. 1 cup extra virgin olive oil

  9. 1 1/2 cups pure olive oil

  10. 2 tablespoons finely chopped shallots

  11. salt and pepper to taste **VEGGIES** 1 large red bell pepper

  12. 1 large yellow bell pepper

  13. 2 medium zucchini

  14. 1 medium yellow squash

  15. 1 head fennel

  16. 3 portobello mushrooms

  17. 1/4 cup pure olive oil

  18. 2 tablespoons fresh thyme

  19. 2 tablespoons chopped fresh rosemary

  20. 12 slices walnut bread or bread of choice --

  21. 6 slices if large

  22. alfalfa sprouts

  23. 1. Drain garbanzos, reserving liquid.

  24. 2. Blend first

  25. 5 ingredients in food processor or blender, adding enough liquid to mix.

  26. 3. Season to taste. For the Vinaigrette:

  27. 1. Mix vinegar and mustard in a stainless steel bowl.

  28. 2. Add olive oil in a steady stream, beating with wire whisk until well blended

  29. 3. Add shallots and season to taste. For the Sandwich:

  30. 1. Start heating grill. Cut peppers into eighths, removing seeds and stems.

  31. 2. Cut zucchini, squash, & fennel lengthwise into slices

  32. 1/4 inch thick &

  33. 2 inc hes wide.

  34. 3. Remove stems from portobello mushrooms.

  35. 4. Place with vegetables in bowl and lightly coat with olive oil; add thyme and rosemary.

  36. 5. Season to taste with salt and pepper.

  37. 6. Lightly brush bread with olive oil. Grill bread until toasted on each side.

  38. 7. Grill vegetables

  39. 4 to 5 minutes on each side until browned and crisp-tender. Keep warm. To assemble sandwiches:

  40. 1. Spread hummus on bread, top with vegetables, and drizzle vinaigrette on vege tables.

  41. 2. Garnish with alfalfa sprouts and serve with your favorite potato salad.

  42. 6 large or 12 small open-faced sandwiches.

  43. From the recipe files of Recipe Lu <recpelu

  44. interlog.com>

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