*  Exported from  MasterCook  *

                Mediterraneo's Grilled-Vegetable Sandwich

Recipe By     : http://www.texasmonthly.com/food/recipes/9407.html
Serving Size  : 6    Preparation Time :0:00
Categories    : Sandwiches

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Hummus-Tahini Spread:
  16      oz            Garbanzos
   2      tb            Tahini (sesame paste)
   1      tb            Pure olive oil
   1      ts            Garlic -- fresh pressed -OR-
                        - prepared garlic paste
   3      tb            Fresh lemon juice
                        Salt and pepper -- to taste
                        Shallot-Mustard Vinaigrette:
     1/2  c             Champagne vinegar
   1      tb            Dijon mustard
   1      c             Extra virgin olive oil
   1 1/2  c             Pure olive oil
   2      tb            Shallots -- finely chopped
                        Salt and pepper -- to taste
                        Vegetables:
   1      lg            Red bell pepper
   1      lg            Yellow bell pepper
   2      md            Zucchini
   1      md            Yellow squash
   1                    Fennel head
   3                    Portobello mushrooms
     1/4  c             Pure olive oil
   2      tb            Fresh thyme
   2      tb            Fresh rosemary -- chopped
                        Salt and pepper -- to taste
  12      sl            Walnut bread or bread of choice,
                        - 6 sl 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.

For the 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.

For the Sandwich:

Start heating grill. Cut peppers into eighths, removing seeds and stems.

Cut zucchini, squash, & fennel lengthwise into slices 1/4" thick x
2" 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.

Yield: 6 Sandwiches


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