Grilled Portobello and Goat Cheese Sandwich
Serving size: 1 sandwich View Nutrition Facts
Ingredients
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 red bell pepper cut into 4 and seeded
- 1 yellow bell pepper cut into 4 and seeded
- 1 zucchini, sliced lengthwise
- 4 portobello mushroom caps
- 4 2 ounces goat cheese
- 2 tablespoons skim milk
- 4 ounces Kaiser rolls, cut in half horizontally
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- salt
- pepper
- cooking spray
Directions
1. Heat grill to medium-high, spray with cooking spray
2. Combine the next seven ingredients (vinegar through portobellos) in a large bowl, season with salt and pepper to taste and toss with hands to coat vegetables evenly. Place vegetables on grill, reserving excess vinegar mixture. Flip zucchini after 3 minutes and cook for another minute. Remove to cool. Flip remaining vegetables after 5 minutes and drizzle with remaining marinade. Cook another 4 minutes or until tender. Remove from grill and cut peppers and zucchini into bite-sized pieces.
3. Meanwhile, in a small bowl, combine goat cheese and milk and stir until cheese is thinned and smooth. Spread 1/4 of the goat cheese mixture on each of the rolls and then layer on one mushroom, the rest of the vegetables and 1/4 of the herbs.
Tip
- Don't have exactly these vegetables in the fridge? No matter. This sandwich is great with the portobellos and virtually any other grill-friendly veggies you have on hand (try asparagus, green beans or corn).
how "packable" is this sandwich? do you need to serve it right away for it to be good? or can it be packed in a lunch bag to be eaten later?
3/8/2011 01:21:26 PM Report AbuseSkip the cheese and milk and replace it with aburage= fried tofu, then you have a really healthful and tasty sandwich.
1/11/2010 10:57:53 AM Report Abuse