fbpx

Recipes

Grilled Vegetable Portabello

The Grilled Vegetable Portobello Burger at the Ullrhof

 

Aside from the obvious fact that this sandwich is freakin’ Delicious!  The health benefits cannot be ignored!  Here is just a brief description of how this sandwich can help you out in every way from your taste buds to your blood pressure to your silky smooth skin.  With roasted red peppers being very high in beta carotene, a potent anti-oxidant and loaded with Vitamin E which will help your skin glow, this sandwich also utilizes zucchini and yellow squash which contain good amounts of potassium that help reduce blood pressure. These squashes also contain descent levels of folate which helps break down amino acids that can cause heart attacks and strokes. The considerable amount of magnesium helps in keeping blood pressure at a normal rate and the heart beat at a steady rhythm.  Zucchini and yellow squash are also very high in fiber which helps keep your Cholesterol in check and your insides running…..Let’s say smoothly if you get my drift.

 

As for the star of the sandwich, the Portobello mushroom, there have been many studies that link the eating of mushrooms to higher immune system function, not to mention the same number of antioxidants as red peppers.  Lastly what could be the healthiest part of our lunch, the Basil.  If you know anything about essential oils, you already know the hundreds of benefits of Basil.  Just to name a few, Basil is an Anti-inflammatory, Antioxidant, Cancer-fighter, Pain-reducer (analgesic), Fever-reducer (antipyretic), Diabetes-preventer, Liver-protector (hepatoprotective), Blood vessel-protector, Anti-stress solution, Immune-booster, to name just a few of its fine qualities.  So, the bottom line, if you want to be healthy, happy, free from fear and very regular, come to the Ullrhof this week and enjoy this fantastic Sammy!  See you here!

 

GRILLED VEGI SANDWICH

1 ea Burger Bun
1/2 ea Marinated Grilled Potabello Recipe
4 ea Thin Slices Grilled Zucchini tossed in herb mix, garlic and olive oil
4 ea Thin Slices Grilled Yellow Squash tossed in herb mix, garlic and olive oil
1 ea Roasted and Peeled Red Pepper,  tossed in herb mix, garlic and olive oil
1 Tbsp Basil Mayo Recipe
1 Slice Swiss Cheese
1 Portion House Salad or Fries
Toast the bun to order
spread the basil mayo on both sides of the toasted bread
Grill the vegis to order
place the vegis in order on the bottom bun, zucchini, Squash, pepper, portabella, cheese
Melt the cheese on the mushroom
Serve with small house salad  

 

Basil Mayo

1/2 cup                 Lite Mayonnaise

2 Tbsp                   Basil Pesto            (Recipe)

  • Combine ingredients well

 

Basil Pesto

½ cup                    Parsley, chopped

1 cup                      Basil, chopped

½  tsp.                   Chopped Garlic

2 Tbsp                   Toasted Pine Nuts

2 Tbsp                   Grated Parmesan

2 Tbsp                   Pure Olive Oil

Kosher Salt & Black Pepper to taste

  • In the food processor, chop the Pine Nuts.
  • Add all non-oil ingredients & chop in food processor.
  • Slowly add Oil & season to taste with Salt & Pepper.

 

Marinated Portabellas

¼ cup                    Balsamic Vinegar

¼ cup                    Olive Oil

1 tsp                       Chopped Thyme

1 tsp                       Chopped Oregano

¼ cup                    Tamari

1 tsp                       Chopped Garlic

pinch                     Black Pepper

4 ea                        Stemmed Portabellas

  • Combine all ingredients in a bowl and let soak for ten minutes
  • Place the portabellas, bottoms up, on a greased sheet pan and pour the remaining marinade in the bottoms.
  • Bake at 350 for ten minutes.
  • Chill and reserve for service
  • Grill to order and slice on a hard bias for the sandwich

 

 

Leave your comment