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|
1/2 cup Lite Mayonnaise
2 Tbsp Basil Pesto (Recipe)
- Combine ingredients well
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.
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