* Exported from MasterCook *
Mediterraneo's Grilled-Vegetable Sandwich
Recipe By :
http://www.texasmonthly.com/food/recipes/9407.html
Serving Size : 6 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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Hummus-Tahini Spread:
16 oz Garbanzos
2 tb Tahini (sesame paste)
1 tb Pure olive oil
1 ts Garlic -- fresh pressed -OR-
- prepared garlic paste
3 tb Fresh lemon juice
Salt and pepper -- to taste
Shallot-Mustard Vinaigrette:
1/2 c Champagne vinegar
1 tb Dijon mustard
1 c Extra virgin olive oil
1 1/2 c Pure olive oil
2 tb Shallots -- finely chopped
Salt and pepper -- to taste
Vegetables:
1 lg Red bell pepper
1 lg Yellow bell pepper
2 md Zucchini
1 md Yellow squash
1 Fennel head
3 Portobello mushrooms
1/4 c Pure olive oil
2 tb Fresh thyme
2 tb Fresh rosemary -- chopped
Salt and pepper -- to taste
12 sl Walnut bread or bread of choice,
- 6 sl if large
Alfalfa sprouts
Hummus-Tahini Spread:
Drain garbanzos, reserving liquid.
Blend first 5 ingredients in food processor or blender, adding enough
liquid to mix.
Season to taste.
For the Vinaigrette:
Mix vinegar and mustard in a stainless steel bowl.
Add olive oil in a steady stream, beating with wire whisk until well
blended.
Add shallots and season to taste.
For the Sandwich:
Start heating grill. Cut peppers into eighths, removing seeds and stems.
Cut zucchini, squash, & fennel lengthwise into slices 1/4" thick x
2" wide.
Remove stems from portobello mushrooms.
Place with vegetables in bowl and lightly coat with olive oil; add
thyme and rosemary.
Season to taste with salt and pepper.
Lightly brush bread with olive oil. Grill bread until toasted on each
side.
Grill vegetables 4 to 5 minutes on each side until browned and
crisp-tender. Keep warm.
To Assemble Sandwiches:
Spread hummus on bread, top with vegetables, and drizzle vinaigrette
on vegetables.
Garnish with alfalfa sprouts and serve with your favorite potato salad.
Yield: 6 Sandwiches
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