| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sandwich-lm |
2 |
Servings |
INGREDIENTS
| 2 |
md |
Zucchini, cut in 1/4" thick vertical strips |
| 1/2 |
c |
Vinaigrette |
| 4 |
|
Portobello mushrooms |
| 2 |
tb |
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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