Grilled Vegetable Sandwich with Hummus and Shallot-Mustard Vinaigrette

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Hummus-Tahini Spread
1 15- or 16-ounce can garbanzos (chick peas)
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
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

Hummus-Tahini Spread
Drain garbanzos, reserving liquid. Blend first 5 ingredients in food processor or blender, adding enough liquid to mix. Season to taste.

Shallot-Mustard Vinaigrette
Mix vinegar and mustard in a stainless steel bowl. Add olive oil in a steady stream, beating with wire whisk until well blended. Add shallots and season to taste.

Start heating grill. Cut peppers into eighths, removing seeds and stems. Cut zucchini, squash, and fennel lengthwise into slices 1/4 inch thick and 2 inches wide. Remove stems from portobello mushrooms. Place with vegetables in bowl and lightly coat with olive oil; add thyme and rosemary. 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 crisp-tender. 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 salad.

Makes 6 large or 12 small open-faced sandwiches.

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