Post by Loupy on May 31, 2011 12:19:19 GMT -7
Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
Elizabeth Karmel, Cooking Light, MAY 2008
Photo: Randy Mayor; Styling: Melanie J. Clarke
Although you can cook the vegetables, sandwiches, and tomato side dish in a grill pan,
this recipe comes together quickly on the increased surface area of an outdoor grill.
YIELD: 4 servings (serving size: 1 sandwich)
PREP TIME: 34 MINUTES
Ingredients:
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 (4-inch) portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
pinch of salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls
1/2 cup (4 ounces) soft goat cheese
Preparation:
Prepare grill to medium-high heat.
Combine balsamic vinegar, olive oil, and garlic in a large bowl.
Add bell peppers and portobello mushrooms; toss gently to coat.
Remove vegetables from vinegar mixture, and discard vinegar mixture.
Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side.
Remove vegetables from grill; cool slightly.
Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls.
Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
Place sandwiches on grill rack coated with cooking spray.
Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten.
Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Nutritional Information
Calories: 317
Fat: 10.5g
Protein: 14g
Carbohydrate: 41.7g
Fiber: 4g
Cholesterol: 13mg
Iron: 3.2mg
Sodium: 571mg
Calcium: 118mg
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved.
Elizabeth Karmel, Cooking Light, MAY 2008
Photo: Randy Mayor; Styling: Melanie J. Clarke
Although you can cook the vegetables, sandwiches, and tomato side dish in a grill pan,
this recipe comes together quickly on the increased surface area of an outdoor grill.
YIELD: 4 servings (serving size: 1 sandwich)
PREP TIME: 34 MINUTES
Ingredients:
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 (4-inch) portobello mushroom caps
Cooking spray
1/3 cup chopped fresh basil
pinch of salt
1/4 teaspoon freshly ground black pepper
4 (2-ounce) Kaiser rolls
1/2 cup (4 ounces) soft goat cheese
Preparation:
Prepare grill to medium-high heat.
Combine balsamic vinegar, olive oil, and garlic in a large bowl.
Add bell peppers and portobello mushrooms; toss gently to coat.
Remove vegetables from vinegar mixture, and discard vinegar mixture.
Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side.
Remove vegetables from grill; cool slightly.
Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls.
Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
Place sandwiches on grill rack coated with cooking spray.
Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten.
Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
Nutritional Information
Calories: 317
Fat: 10.5g
Protein: 14g
Carbohydrate: 41.7g
Fiber: 4g
Cholesterol: 13mg
Iron: 3.2mg
Sodium: 571mg
Calcium: 118mg
Copyright © 2011 Time Inc. Lifestyle Group. All Rights Reserved.
