Sándwich de verduras a la parrilla con queso de cabra

Ingredientes

• 4 large portobello mushrooms (cleaned and stems trimmed)
• 2 large red bell peppers (halved, seeds and stems removed)
• 2 medium zucchini (sliced into long 1/3-inch thick strips)
• 1 large red onion (sliced into rounds)
• Olive oil
• 2 teaspoons dried oregano
• Salt and pepper to taste
• 1 cup store-bought basil pesto (see substitutions below)
• 1 large loaf ciabatta bread (or sourdough)
• 2 cups arugula or mixed greens (lightly packed)
• 6 ounces herbed goat cheese

Preparación

1. 1

   Preheat your grill over medium-high heat.

2. 2

   Brush the portobello mushrooms, bell peppers, zucchini, and onions generously with olive oil and season with oregano, salt and pepper. Then, brush generously with some basil pesto (save the rest for serving).

3. 3

   Grill the vegetables on both sides until charred and tender, about 4-5 minutes per side. Remove from the grill, and if needed, cut into smaller chunks as needed.

4. 4

   Split the ciabatta bread loaf in half lengthwise. Optional: grill or toast so it’s warm and slightly crunchy.

5. 5

   Build the sandwich: Spread a layer of goat cheese, then top with arugula or greens, followed by the grilled vegetables. Spreads some more pesto (or your favorite sauce) and top with the other ciabatta half.

6. 6

   Using a serrated knife, cut the sandwich into 4 individual sandwiches. Serve warm. Enjoy!