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Grilled Vegetarian Portabella Sandwich

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 4 inch round portabella mushroom

    2. 2 tablespoons olive oil

    3. 2 tablespoons balsamic vinegar

    4. 1 shallot -- minced

    5. 1 centiliter garlic -- minced fresh seasonal herbs -- finely chopped salt -- to taste pepper -- to taste

    6. 1/4 red bell pepper

    7. 1/4 yellow bell pepper

    8. 1/4 medium carrot -- cut lengthwise --

    9. 1/4" thick

    10. 2 tablespoons herbed goat cheese

    11. 1/4 medium zucchini -- cut lengthwise --

    12. 1/4 inch thick sliced red onion or scallion

    13. 2 slices multi-grained bread

    14. 1/2 bunch watercress -- wash; drain -- dried and tossed -- lightly -- with balsamic -- vinegar

    Instructions Jump to Ingredients ↑

    1. Preparation : 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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