Recipe: Grilled Vegetarian Portabella Sandwiches

GRILLED VEGETARIAN PORTABELLA SANDWICHES
Makes 1 sandwich

FOR THE MARINATE:
2 tbsp olive oil
2 tbsp balsamic vinegar
1 shallot; minced
1 cloves garlic; minced
fresh seasonal herbs, finely chopped
salt and ground black pepper (to taste)
FOR THE VEGETABLES:
1 (4-inch) round portabella mushroom
1/4 red bell pepper
1/4 yellow bell pepper
1/4 medium carrot; cut lengthwise 1/4-inch thick
1/4 medium zucchini, cut lengthwise 1/4-inch thick
FOR THE SANDWICH:
2 large slices multi-grained bread
sliced red onion or scallion
2 tbsp herbed goat cheese
1/2 bunch watercress, washed, drained, dried, and tossed lightly with balsamic vinegar

TO PREPARE THE VEGETABLES:
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.

WHEN READY TO COOK:
Preheat grill or preheat oven to 425 degrees F.

Remove vegetables from the marinade; reserve marinade.

Grill vegetables for 5 minutes maximum. (Or roast in a 425 degree F oven for 8-10 minutes). Midway through, turn veggies over.

Towards the end of the cooking time, toast bread.

TO ASSEMBLE:
Slice cooked mushroom and bell peppers into 1/4-inch 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.

Adapted from source: Chef and Owner Nora Pouillon Restaurant Nora and City Cafe, Washington, D.C.