Mediterraneo's Grilled-Vegetable Sandwich

* Exported from MasterCook *

Mediterraneo's Grilled-Vegetable Sandwich

Recipe By : http://www.texasmonthly.com/food/recipes/9407.html
Serving Size : 1 Preparation Time :0:00
Categories : Sandwiches **Posted To Recipelu

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***HUMMUS-TAHINI SPREAD***
16 oz garbanzos
2 tablespoons tahini -- (sesame paste)
1 tablespoon pure olive oil
1 teaspoon fresh pressed garlic
OR prepared garlic paste
3 tablespoons fresh lemon juice
salt and pepper to taste
***SHALLOT-MUSTARD VINAIGRETTE***
1/2 cup champagne vinegar
1 tablespoon dijon mustard
1 cup extra virgin olive oil
1 1/2 cups pure olive oil
2 tablespoons finely chopped shallots
salt and pepper to taste
***VEGGIES***
1 large red bell pepper
1 large yellow bell pepper
2 medium zucchini
1 medium yellow squash
1 head fennel
3 portobello mushrooms
1/4 cup pure olive oil
2 tablespoons fresh thyme
2 tablespoons chopped fresh rosemary
salt and pepper to taste
12 slices walnut bread or bread of choice -- 6 slices if large
alfalfa sprouts

For the Hummus-Tahini Spread
1. Drain garbanzos, reserving liquid.
2. Blend first 5 ingredients in food processor or blender, adding enough liquid
to mix.
3. Season to taste.
For the Vinaigrette:
1. Mix vinegar and mustard in a stainless steel bowl.
2. Add olive oil in a steady stream, beating with wire whisk until well blended
.
3. Add shallots and season to taste.
For the Sandwich:
1. Start heating grill. Cut peppers into eighths, removing seeds and stems.
2. Cut zucchini, squash, & fennel lengthwise into slices 1/4 inch thick & 2 inc
hes wide.
3. Remove stems from portobello mushrooms.
4. Place with vegetables in bowl and lightly coat with olive oil; add thyme and
rosemary.
5. Season to taste with salt and pepper.
6. Lightly brush bread with olive oil. Grill bread until toasted on each side.
7. Grill vegetables 4 to 5 minutes on each side until browned and crisp-tender.
Keep warm.
To assemble sandwiches:
1. Spread hummus on bread, top with vegetables, and drizzle vinaigrette on vege
tables.
2. Garnish with alfalfa sprouts and serve with your favorite potato salad.

Makes 6 large or 12 small open-faced sandwiches.

From the recipe files of RecipeLu <recpelu@interlog.com>


- - - - - - - - - - - - - - - - - -