Grilled Vegetarian Portabella Sandwich

Grilled Vegetarian Portabella Sandwich

Yield: 1 Servings

1 lisa crawley/tspn

1 4 round portabella mushrm.

2 T  olive oil

2 T  balsamic vinegar

1 shallot,minced

1 cl garlic,minced

1 fresh seasonal herbs,finely

-,Chopped

1 salt,to taste

1 pepper,to taste

1/4 red bell pepper

1/4 yellow bell pepper

1/4 md carrot,cut lengthwise 1/4

-thick

2 T  herbed goat cheese

1/4 md zucchini,cut lengthwise 1/4

- inch t

1 red onion (or scallion)

-Sliced

2 lg multi-grained bread,Slices

1/2 bunch watercress,wash;drain

- and toss,Dried

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

w/ onion or scallion and drizzle on the reserved marinade. Serve w/

watercress on the side.