Portobello And Zucchini Sandwiches With Tomato Salsa (mf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sandwich-lm | 2 | Servings | |
INGREDIENTS
| 2 | Zucchini, cut in 1/4" thick | |
| vertical strips | ||
| 1/2 | c | Vinaigrette |
| 4 | Portobello mushrooms | |
| 2 | T | Green or black olivada |
| 1/2 | c | Robiolla or soft fresh |
| goat's cheese | ||
| Tomato salsa, see recipe | ||
| Snipped chives, for garnish | ||
| Sliced pitted cured black | ||
| olives for garnish |
INSTRUCTIONS
Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 minutes at least. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese. Add the marinated zucchini strips to the baking sheet and roast for 10 minutes. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with tomato salsa, chives and black olives slices. Yield: 2 dinner servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6675 Posted to MC-Recipe Digest V1 #607 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 31
Total Fat: 3.6g
Cholesterol: 0mg
Sodium: 264.3mg
Potassium: 522.7mg
Carbohydrates: 8g
Fiber: 2.9g
Sugar: 5g
Protein: 2.7g