***HUMMUS-TAHINI SPREAD*** 16 oz garbanzos
2 tablespoons tahini — (sesame paste)
1 tablespoon pure olive oil
1 teaspoon fresh pressed garlic
OR prepared garlic paste 3 tablespoons fresh lemon juice
salt and pepper to taste ***SHALLOT-MUSTARD VINAIGRETTE*** 1/2 cup champagne vinegar
1 tablespoon dijon mustard
1 cup extra virgin olive oil
1 1/2 cups pure olive oil
2 tablespoons finely chopped shallots
salt and pepper to taste ***VEGGIES*** 1 large red bell pepper
1 large yellow bell pepper
2 medium zucchini
1 medium yellow squash
1 head fennel
3 portobello mushrooms
1/4 cup pure olive oil
2 tablespoons fresh thyme
2 tablespoons chopped fresh rosemary
salt and pepper to taste 12 slices walnut bread or bread of choice — 6 slices if large
alfalfa sprouts
For the Hummus-Tahini Spread 1. Drain garbanzos, reserving liquid. 2. Blend first 5 ingredients in food processor or blender, adding enough liquid to mix. 3. Season to taste. For the Vinaigrette: 1. Mix vinegar and mustard in a stainless steel bowl. 2. Add olive oil in a steady stream, beating with wire whisk until well blended . 3. Add shallots and season to taste. For the Sandwich: 1. Start heating grill. Cut peppers into eighths, removing seeds and stems. 2. Cut zucchini, squash, & fennel lengthwise into slices 1/4 inch thick & 2 inc hes wide. 3. Remove stems from portobello mushrooms. 4. Place with vegetables in bowl and lightly coat with olive oil; add thyme and rosemary. 5. Season to taste with salt and pepper. 6. Lightly brush bread with olive oil. Grill bread until toasted on each side. 7. Grill vegetables 4 to 5 minutes on each side until browned and crisp-tender. Keep warm. To assemble sandwiches: 1. Spread hummus on bread, top with vegetables, and drizzle vinaigrette on vege tables. 2. Garnish with alfalfa sprouts and serve with your favorite potato salad.
Makes 6 large or 12 small open-faced sandwiches.
From the recipe files of RecipeLu <recpelu@interlog.com>