Ingredients
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1 clove Garlic
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½ tsp Salt
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2 tbsp Olive Oil
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4 Portobello Mushrooms
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4 chunky slices of country-style sourdough Bread
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½ cup Red Pepper
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½ cup Tomato
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¼ cup crumbled Feta Cheese
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2 tbsp chopped Olives
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1 tbsp Red Wine Vinegar
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½ tsp Oregano
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2 cups mixed baby Greens Salad
Directions
Steps
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1
Done
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Heat the grill on high, then lower the temperature to medium-hot. |
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2
Done
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On the open grill, lay the pepper. Every few minutes give it a quarter of a turn. Grill for 15-20 minutes or until charred and a little floppy. |
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3
Done
|
Using the side of a knife, mash garlic and salt until it's totally smooth. Add 1 tbsp. of oil to the mixture and mix this paste in a dish. Brush the oil mixture lightly over portobellos, then brush one side of each slice of bread. |
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4
Done
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Mix together in a bowl, the roasted red peppers, olives, the tomato, vinegar, feta, oregano and the remaining oil. Toss in the baby greens. |
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5
Done
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Grill mushroom roughly 4 minutes per side or until tender (don’t overcook). |
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6
Done
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Allow bread to get a little crispy on the grill; 1 minute per side. |
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7
Done
|
Layer the mushrooms on four of the slices of bread (top side down); spoon the red pepper salad over the top and perch the remaining bread at the side. |
