Best Canyon Ranch Grilled Portobello Sandwich With Roasted Peppers Recipes

CANYON RANCH MARINATED GRILLED VEGGIES

Canyon Ranch Marinated Grilled Veggies image

This recipe is a portion of the "Grilled vegetable strudel with tomato olive sauce" recipe out of the canyon ranch cookbook. I found this to be an excellent way to marinate and grill vegetables, and then use those in a variety of ways, as a side dish, in wrap or sandwiches, etc.

Provided by Laurelbelle

Categories Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons chopped chives
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 pinch salt
1 pinch fresh ground pepper
2 tablespoons finely chopped fresh basil
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
2 tomatoes, seeded and quartered
1 yellow squash, diagonally cut 1/4 inch thick
1 zucchini, diagonally cut 1/4 inch thick
1 eggplant, peeled and cut into 1/2 inch thick strips
2 artichoke hearts

Steps:

Combine Marinade (first 6) ingredients in a bowl and mix well.
Prepare the grill or preheat the broiler.
Grill or broil the vegetables until tender, remove them from grill and allow to cool slightly.
Dice the grilled vegetables, place them in a shallow dish and spoon the marinade over them.
Cover tightly and allow to marinate for several hours or overnight.
Use veggies as side dish, or place in tortillas for veggie wraps, great cold or warm.

PORTOBELLO "STEAK" SANDWICHES WITH GORGONZOLA BUTTER AND RED PEPPER VINAIGRETTE

Portobello

Categories Sandwich Cheese Mushroom Pepper Marinate Quick & Easy Gourmet

Yield Serves 4

Number Of Ingredients 16

Ingredients

For marinade
5 tablespoons balsamic vinegar
6 large garlic cloves, minced
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1/2 cup olive oil
1 1/2 pounds fresh Portobello mushrooms, stems trimmed flush with caps
For Gorgonzola butter
2 ounces Gorgonzola cheese (about 1/4 cup) at room temperature
1 tablespoon unsalted butter, softened
For red pepper vinaigrette
1 red bell pepper, roasted (procedure follows), or 1/3 cup chopped drained bottled roasted red peppers
1 tablespoon white-wine vinegar
1 tablespoon water
2 tablespoons extra-virgin olive oil
four 1/2-inch-thick slices crusty bread, cut diagonally from a large loaf
Garnish: fresh thyme leaves

Steps:

Make marinade:
In a small bowl whisk together marinade ingredients. Put half of mushroom caps and half of marinade in each of 2 large sealable plastic bags, arranging mushroom caps in one layer, and seal bags, pressing out excess air. Marinate mushrooms at room temperature, turning bags over several times, at least 1 and up to 2 hours.
Make Gorgonzola butter while mushrooms are marinating:
On a plate with a fork mash Gorgonzola and butter together until blended well.
Make red pepper vinaigrette:
In a blender blend vinaigrette ingredients with salt and pepper to taste until smooth and emulsified.
Prepare grill.
Grill one side of bread on a rack set 5 to 6 inches over glowing coals until golden, about 1 minute. (Alternatively, bread may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Divide bread, toasted sides down, among 4 plates. Spread soft side of bread with Gorgonzola butter.
Remove mushrooms from marinade and grill 2 to 3 minutes on each side, or until tender. (Alternatively, mushrooms may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer mushrooms with tongs to a cutting board and slice thin.
Arrange warm mushrooms on toasts and spoon vinaigrette over each open-faced sandwich. Garnish sandwiches with thyme.
To roast peppers:
Using a long-handled fork char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)

CANYON RANCH GRILLED PORTOBELLO SANDWICH WITH ROASTED PEPPERS

Canyon Ranch Grilled Portobello Sandwich with Roasted Peppers image

Categories Sandwich Cheese Mushroom Bake Low Fat Yogurt Blue Cheese Bell Pepper Self

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

Olive- or canola-oil cooking spray
2 tsp olive oil
4 large portobello mushrooms, stems removed
1/2 tsp salt
1/2 tsp pepper
1 large red onion, peeled and cut into 1/2-inch-thick slices
2 medium roasted red bell peppers (jarred), seeded and cut into 1/2-inch-thick slices
1/4 cup nonfat plain yogurt
1/2 cup crumbled blue cheese
4 large arugula leaves
4 multigrain rolls (about 2 oz each), lightly grilled and split

Steps:

Preheat oven to 350°F. Lightly coat a baking sheet with cooking spray. Brush mushroom caps with oil and sprinkle with salt and pepper. Arrange mushrooms, onion, and roasted peppers on baking sheet and roast until vegetables are golden brown, about 15 to 20 minutes. In a small bowl, combine yogurt and blue cheese. Mix well. Spread 3 tbsp blue cheese mixture on the top of a multigrain bun. On the bottom of each bun, place 1 arugula leaf, 1 mushroom cap and 4 slices each of onion and roasted red pepper. Replace top of bun and serve.