Ingredients: |
Ingredients: 4 fresh portobello mushrooms, about 3 oz. each
2 red or yellow bell peppers, 6 - 8 oz. each
2 yellow squash, about 6 ox. each, ends trimmed
1 large tomato, about 8 oz.
1/2 cup olive oil
1 tbsp. chopped fresh rosemary
1 tbsp. finely chopped shallot
1/2 tsp. kosher salt
1/4 tsp. pepper
3 tbsp. balsamic vinegar
8 slices soft-crusted French or Italian bread, each 1/2" thick, or soft rolls
8 oz. fresh goat cheese
12 -16 fresh basil leaves
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Directions: |
Directions:Remove the stems from the mushrooms. Cut the bell peppers in half lengthwise. Remove the seeds and flatten the peppers with the palm, of your hand. Cut the squashes lengthwise into 1/2 -inch thick slices. Cut the tomato crosswise into 1/2 -inch thick slices. Put the vegetables in a lock-to[ plastic bag large enough to hold them.
In a small bowl, whisk together the olive oil, rosemary, shallot, salt, and pepper. Add this mixture to the bag of vegetables. Allow the vegetables to marinate at room, temperature for 10 - 15 minutes.
Remove the vegetables from the bag. Grill them directly over medium heat, turniing once, until tender. The mushrooms will take 12 to 14 mjinutes, t;he bell peppers 10 to 12 minutes, the squas;hes 8 to 10 minutes, and the tomatoe 3 to 4 minutes. Transfer to a large platter. Drizzle the grilled vegetables with the balsamic vinegar. Season with salt and pepper to taste.
Evenly spread the goat cheese onto one side of a bread slice. Build the sandwiches with the grilled vegetables, interspersing the basil leaves as you build. Place the remaining bread slices on top.
Serve warm or at room temperature. |
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