Portobello And Zucchini Sandwiches With Tomato Salsa
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Vinaigrette2 tbsps
GreenDirections:
1
Preheat the oven to 450 degrees
2
Marinate the zucchini in vinaigrette for 10 minutes at least
3
Remove the portobello stems
4
Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds
5
Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese
6
Add the marinated zucchini strips to the baking sheet and roast for 10 minutes
7
Remove the mushrooms and zucchini from the oven and assemble
8
Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini
9
Garnish the top and sides with tomato salsa, chives and black olives slices