Saturday, March 5, 2011

Great day for Grilling!

I don't grill very much as this is where my fiancee David is the master.  But, I do love firing up the grill and putting all kinds of vegetables on it.  And since it is gorgeous today, and I had portabellos in the refrigerator, it's a perfect day to have my ultimate Grilled Vegetable Sandwich for lunch.  I found this recipe two years ago in Cooking Light, but have made it lighter and better by using an Oroweat Sandwich Thin for my bread, and boosting the flavor with pesto and goat cheese.  Trust me, this is one of those recipes you will make over and over again.

Grilled Vegetable Sandwich

For vegetable marinade:
1/4 cup balsamic vinegar
1 tbsp. olive oil
1 clove of garlic, minced

Suggested vegetables: (for 2 sandiwches)

2 Portabello mushroom caps
1/2 bell pepper, any color, cut vertically
1/2 red onion, cut in thick slices

Additional Ingredients:

Whole Wheat Oroweat Sandwich Thins
goat cheese
kale pesto (recipe shared in previous post, or substitute with fresh chopped basil)
balsamic glaze, optional (I like the Rachel Ray brand best and find it at Ralph's)
field greens
cherry tomatoes
balsamic Dijon vinaigrette

For vegetables:  Prep and cut all vegetables and place in a large Ziploc bag.  In a small bowl, combine balsamic vinegar, olive oil, and garlic.  Mix well and pour into bag.  Remove air, seal bag and toss to thoroughly coat all vegetables.  Marinate at least 5 minutes.  Meanwhile prep (spray with non-stick grill spray, or rub a bit of olive oil on) and pre-heat your grill to medium-high heat (or if weather doesn't permit, you could roast these in the oven.).  When grill is ready, lay down all vegetables on grill, and discard leftover marinade and bag (recycle!)  Cover and grill for about 5 minutes. Open and turn, grilling for another 3-5 minutes.  Portabello mushrooms may take an additional 2-3 minutes if they are large.

Now you're ready to assemble.  Toast your Oroweat Sandwich Thin and spread 1 Tbsp. of goat cheese on one half, and 1 tbsp. of kale pesto on the other half (or lay down shredded basil).  Stack Portabello on the bottom, flat stem side up.  Lay onions in cavern of mushroom, then lay sliced bell pepper strips on top.  Top with toasted Sandwich Thin top and serve with one cup of field greens, 1/4 cup halved cherry tomatoes and 1 tbsp of balsamic vinaigrette.  This is so good you will want to gobble it up, but slow down and enjoy every bite, this is so good!

Points Plus Value is 6 for the sandwich and salad made as shown (3 for the Sandwich Thin, 1 pt for the goat cheese and kale pesto, and 1 for the olive oil that the vegetables were marinated in, and 1 for the salad dressing on the field greens).  It also delivers a serving of whole grains, a healthy oil and 3 servings of vegetables.

Since it is so beautiful today, I'm off to walk my dog!  Have a great day!

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