2 tablespoons olive oil
3 tablespoons balsamic vinegar, divided
1 medium shallot, minced
2 fresh portabella mushrooms, stems removed
1/4 medium red bell pepper
1/4 medium yellow bell pepper
1/4 medium carrot, cut lengthwise, 1/4-thick
1/4 medium zucchini, cut lengthwise, 1/4-thick
2 tablespoons goat cheese
4 slices multi-grain bread, toasted
1 medium red onion, sliced
1/2 bunch watercress, washed, drained and dried
salt and pepper to taste


1. Prepare outdoor grill, placing grill rack 5 inches from heat or preheat broiler. In a medium bowl, combine oil, 2 tablespoons of the vinegar, and the shallot. Lightly toss the mushrooms, peppers, carrot and zucchini in the marinade. Marinate at room temperature for about 30 minutes.
2. Grill or broil vegetables, reserving marinade, until cooked through, about 5 minutes, turning once. To assemble, slice mushroom and bell peppers into 1/4-inch-thick slices. Spread goat cheese on toasted bread. Add the grilled vegetables; top with onion. In a small bowl, toss watercress with reserved vinegar. Serve on the side.
The grilled vegetables can also be used as a filling for burritos or pita bread.
Grilled Portabella Sandwi
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