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Mediterraneo's Grilled-Vegetable Sandwich

This Mediterraneo's Grilled-Vegetable Sandwich recipe uses Pure Olive Oil, Fresh Pressed Garlic, Fresh Lemon Juice, Champagne Vinegar, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tsp
• 3 tbsp
• 1/2 cup
• 1 cup
• 1 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   HUMMUS-TAHINI SPREAD 16 oz garbanzos

3. 3

   SHALLOT-MUSTARD VINAIGRETTE 1/2 cup champagne vinegar

4. 4

   For the Hummus-Tahini Spread

5. 5

   1. Drain garbanzos, reserving liquid.

6. 6

   2. Blend first 5 ingredients in food processor or blender, adding enough liquid to mix.

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   3. Season to taste.

8. 8

   1. Mix vinegar and mustard in a stainless steel bowl.

9. 9

   2. Add olive oil in a steady stream, beating with wire whisk until well blended

10. 10

    3. Add shallots and season to taste.

11. 11

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

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    2. Cut zucchini, squash, & fennel lengthwise into slices 1/4 inch thick & 2 inc hes wide.

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    3. Remove stems from portobello mushrooms.

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    4. Place with vegetables in bowl and lightly coat with olive oil; add thyme and rosemary.

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    5. Season to taste with salt and pepper.

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    6. Lightly brush bread with olive oil. Grill bread until toasted on each side.

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    7. Grill vegetables 4 to 5 minutes on each side until browned and crisp-tender.

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    Keep warm.

19. 19

    To assemble sandwiches

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    1. Spread hummus on bread, top with vegetables, and drizzle vinaigrette on vege tables.

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    2. Garnish with alfalfa sprouts and serve with your favorite potato salad.