Portobello Mushroom Sandwich with Roasted Eggplant and Red Peppers

(2 votes)

1 portobello mushroom per sandwich
1/2 roasted red pepper per sandwich
2 slices roasted baby eggplant per sandwich (about 1 eggplant per sandwich)
Optional
grated cheese of your choice
Garnish
lettuce and tomato
Marinade for Mushrooms
1/4 cup olive oil
3 cloves garlic minced
juice of one lemon
tiny pinch salt
tiny pinch pepper

Mix the marinade ingredients and place in a shallow dish. Place the mushrooms in the marinade and cover. Refrigerate for 1/2 hour. Turn the mushrooms over and refrigerate for another half hour.

Prepare the baby eggplants for roasting by cutting off the edges and pricking the skin. Prepare the peppers for roasting by washing, cutting them in half and removing the seeds. Brush the vegetables very lightly with olive oil and roast in a very hot (400 degrees) oven. When browned, remove. Place the peppers in a paper bag and close the bag tightly. In about 15 minutes, remove them from the bag. The skins will peel off easily. Discard the charred skins of the eggplant and the pepper. Slice the eggplants in half.

Remove the mushrooms from the marinade and grill them in an unoiled skillet for about 3-4 minutes per side. Place one mushroom, 1/2 pepper and 1 sliced baby eggplant on each roll. Sprinkle with some grated cheese if desired and top with lettuce and tomato. Serve on Homemade Pitas or your favorite rolls. A great meal.


Comments:

Great recipe. I did make a few modifications. I left the skins on everything and did not slice eggplant in half. Next time I will double the marinade for the mushrooms, as it was too scanty. I served these sandwiches on heavy grain
Kathleen, Santa Cruz, CA


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