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Offer deli-bought orzo salad tossed
with slivered basil and Kalamata olives, along with some grilled red pepper
quarters. Raspberry gelato in sugar cones would be a cool dessert.
Ingredients
1/3 cup purchased balsamic vinaigrette
1 tablespoon chopped fresh rosemary
2 round crusty rolls, split
2 large portobello mushrooms; (about 5 inches in diameter), stemmed
4 slices deli-style mozzarella cheese
1 tomato, thinly sliced
1 cup (loosely packed) arugula leaves
Preparation
Prepare barbecue (medium-high heat). Whisk vinaigrette and rosemary in small
bowl. Brush cut sides of rolls with vinaigrette. Place rolls on grill, cut side
down. Grill until lightly toasted, about 1 minute. Transfer to 2 plates.
Brush mushrooms on both sides with
vinaigrette. Sprinkle generously with salt and pepper. Place mushrooms on grill,
dark gill side down. Close grill or cover mushrooms with small metal roasting
pan; cook until mushrooms begin to soften, brushing with vinaigrette once, about
5 minutes. Turn mushrooms over. Cover; grill until tender when pierced with
knife, about 7 minutes longer. Place 2 cheese slices on each mushroom. Cover;
grill until cheese melts, about 1 minute.
Place 1 mushroom on bottom half of
each roll. Top each with tomato, arugula, and top half of roll.
Makes 2 servings; can be doubled.
Main Course Recipes |
