Mediterraneo's Grilled-Vegetable Sandwich
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Hummustahini spread | |||
| 16 | ounces |
chickpeas (garbanzo beans)
|
|
| 2 | tablespoons |
tahini (sesame paste)
(sesame paste) |
|
| 1 | tablespoon |
olive oil
pure olive oil |
|
| 1 | teaspoon |
garlic
fresh pressed, or prepared garlic paste |
|
| 3 | tablespoons |
lemon juice
fresh |
|
|
salt and black pepper
to taste |
*
|
||
| Shallotmustard vinaigrette | |||
| ½ | cup |
champagne vinegar
|
* |
| 1 | tablespoon |
dijon mustard
|
|
| 1 | cup |
olive oil, extra-virgin
|
|
| 1 ½ | cups |
olive oil
pure olive oil |
|
| 2 | tablespoons |
shallots
finely chopped |
|
|
salt and black pepper
to taste |
*
|
||
| veggies | |||
| 1 | large |
sweet red bell peppers
|
|
| 1 | large |
sweet yellow bell peppers
|
*
|
| 2 | medium |
zucchini
|
|
| 1 | medium |
yellow summer squash
|
|
| 1 | head |
fennel bulb
|
*
|
| 3 | portobello |
mushrooms
|
*
|
| ¼ | cup |
olive oil
pure |
|
| 2 | tablespoons |
thyme
fresh |
*
|
| 2 | tablespoons |
rosemary leaves
fresh, chopped |
|
|
salt and black pepper
to taste |
*
|
||
| 12 | slices |
bread
walnut bread or bread of choice, 6 slices if large |
|
|
alfalfa sprouts
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Hummustahini spread | |||
| 462.4 | ml/g |
chickpeas (garbanzo beans)
|
|
| 3E+1 | ml |
tahini (sesame paste)
(sesame paste) |
|
| 15 | ml |
olive oil
pure olive oil |
|
| 5 | ml |
garlic
fresh pressed, or prepared garlic paste |
|
| 45 | ml |
lemon juice
fresh |
|
| 0 |
salt and black pepper
to taste |
*
|
|
| Shallotmustard vinaigrette | |||
| 118 | ml |
champagne vinegar
|
* |
| 15 | ml |
dijon mustard
|
|
| 237 | ml |
olive oil, extra-virgin
|
|
| 355 | ml |
olive oil
pure olive oil |
|
| 3E+1 | ml |
shallots
finely chopped |
|
| 0 |
salt and black pepper
to taste |
*
|
|
| veggies | |||
| 1 | large |
sweet red bell peppers
|
|
| 1 | large |
sweet yellow bell peppers
|
*
|
| 2 | medium |
zucchini
|
|
| 1 | medium |
yellow summer squash
|
|
| 1 | head |
fennel bulb
|
*
|
| 3 | portobello |
mushrooms
|
*
|
| 59 | ml |
olive oil
pure |
|
| 3E+1 | ml |
thyme
fresh |
*
|
| 3E+1 | ml |
rosemary leaves
fresh, chopped |
|
| 0 |
salt and black pepper
to taste |
*
|
|
| 12 | slices |
bread
walnut bread or bread of choice, 6 slices if large |
|
| 0 |
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.
