*  Exported from  MasterCook  *
 
                 Mediterraneo’s Grilled-Vegetable Sandwich
 
 Recipe By     : http://www.texasmonthly.com/food/recipes/9407.html
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sandwiches                       **Posted To Recipelu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***HUMMUS-TAHINI SPREAD***
   16      oz            garbanzos
    2      tablespoons   tahini -- (sesame paste)
    1      tablespoon    pure olive oil
    1      teaspoon      fresh pressed garlic
                         OR prepared garlic paste
    3      tablespoons   fresh lemon juice
                         salt and pepper to taste
                         ***SHALLOT-MUSTARD VINAIGRETTE***
      1/2  cup           champagne vinegar
    1      tablespoon    dijon mustard
    1      cup           extra virgin olive oil
    1 1/2  cups          pure olive oil
    2      tablespoons   finely chopped shallots
                         salt and pepper to taste
                         ***VEGGIES***
    1      large         red bell pepper
    1      large         yellow bell pepper
    2      medium        zucchini
    1      medium        yellow squash
    1      head          fennel
    3                    portobello mushrooms
      1/4  cup           pure olive oil
    2      tablespoons   fresh thyme
    2      tablespoons   chopped fresh rosemary
                         salt and pepper to taste
   12      slices        walnut bread or bread of choice -- 6 slices if large
                         alfalfa sprouts
 
 For the Hummus-Tahini Spread
 1. Drain garbanzos, reserving liquid.
 2. Blend first 5 ingredients in food processor or blender, adding enough liquid
  to mix.
 3. Season to taste.
  For the Vinaigrette:
 1. Mix vinegar and mustard in a stainless steel bowl.
 2. Add olive oil in a steady stream, beating with wire whisk until well blended
 .
 3. Add shallots and season to taste.
 For the Sandwich:
 1. Start heating grill. Cut peppers into eighths, removing seeds and stems.
 2. Cut zucchini, squash, & fennel lengthwise into slices 1/4 inch thick & 2 inc
 hes wide.
 3. Remove stems from portobello mushrooms.
 4. Place with vegetables in bowl and lightly coat with olive oil; add thyme and
  rosemary.
 5. Season to taste with salt and pepper.
 6. Lightly brush bread with olive oil. Grill bread until toasted on each side.
 7. Grill vegetables 4 to 5 minutes on each side until browned and crisp-tender.
  Keep warm.
 To assemble sandwiches:
 1. Spread hummus on bread, top with vegetables, and drizzle vinaigrette on vege
 tables.
 2. Garnish with alfalfa sprouts and serve with your favorite potato salad.
 
 Makes 6 large or 12 small open-faced sandwiches.
 
 From the recipe files of RecipeLu <recpelu@interlog.com>
 
 
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