Mediterraneo's Grilled-Vegetable Sandwich

Name: Mediterraneo's Grilled-Vegetable Sandwich
Yield: 6
Cuisine: Fusion
Ingredients: chickpeas (garbanzo beans); tahini (sesame paste); olive oil; garlic; lemon juice; salt and black pepper; champagne vinegar; dijon mustard; olive oil, extra-virgin; olive oil; shallots; salt and black pepper; sweet red bell peppers; sweet yellow bell peppers; zucchini; yellow summer squash; fennel bulb; mushrooms; olive oil; thyme; rosemary leaves; salt and black pepper; bread; alfalfa sprouts

Submitted by brendas

Ingredients

Hummustahini spread

OUNCES CHICKPEAS (GARBANZO BEANS)

TABLESPOONS TAHINI (SESAME PASTE)
(sesame paste)

TABLESPOON OLIVE OIL
pure olive oil

TEASPOON GARLIC
fresh pressed, or prepared garlic paste

TABLESPOONS LEMON JUICE
fresh

SALT AND BLACK PEPPER
to taste *

Shallotmustard vinaigrette

CUP CHAMPAGNE VINEGAR *

TABLESPOON DIJON MUSTARD

CUP OLIVE OIL, EXTRA-VIRGIN

1 ½

CUPS OLIVE OIL
pure olive oil

TABLESPOONS SHALLOTS
finely chopped

SALT AND BLACK PEPPER
to taste *

veggies

LARGE SWEET RED BELL PEPPERS

LARGE SWEET YELLOW BELL PEPPERS *

MEDIUM ZUCCHINI

MEDIUM YELLOW SUMMER SQUASH

HEAD FENNEL BULB *

PORTOBELLO MUSHROOMS *

CUP OLIVE OIL
pure

TABLESPOONS THYME
fresh *

TABLESPOONS ROSEMARY LEAVES
fresh, chopped

SALT AND BLACK PEPPER
to taste *

SLICES BREAD
walnut bread or bread of choice, 6 slices if large

ALFALFA SPROUTS *

Directions

For the Hummus-Tahini Spread 1. Drain garbanzos, reserving liquid.

Blend first 5 ingredients in food processor or blender.
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.
Add shallots and season to taste.

For the Sandwich:

Start heating grill. Cut peppers into eighths, removing seeds and stems.
Cut zucchini, squash, and fennel lengthwise into slices ¼ inch.
Remove stems from portobello mushrooms.
Place with vegetables in bowl and lightly coat with olive oil; 5. 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 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 chips Makes 6 large or 12 small open-faced sandwiches.