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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
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
2 T herbed goat cheese
1/4 md zucchini,cut lengthwise 1/4
- inch t
1 red onion (or scallion)
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.

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