Portobello And Zucchini Sandwiches With Tomato Salsa

Recipe Ingredients

2		Zucchini - cut into 1/4"-thk (medium)
		Vertical strips
1/2 cup	118ml	Vinaigrette
4		Portobello mushrooms
2 tablespoons	30ml	Green or black olivada (olive paste)
1/2 cup	73g / 2.6oz	Robiolla or soft fresh goat's cheese
		Tomato Salsa
2		Ripe tomatoes - cored, seeded,
		And cut into 1/4" cubes
2 tablespoons	30ml	Vinaigrette
		Garnish
		Snipped chives
		Sliced pitted cured black olives

Recipe 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.

Tomato Salsa: Combine the tomatoes with vinaigrette and spoon salsa over and around portobello mushroom sandwiches. (Makes about 1 1/2 cups)

This recipe yields 2 dinner servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6675) - - from the TV FOOD NETWORK

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