The East Community Guide - Gainesville, FL sept 2017 the east first take | Page 11

INGREDIENTS:
2 whole grain rolls
1 clove of garlic
1 tablespoons of extra virgin olive oil
¼ cup balsamic vinegar
2 tsp. of oregano
1 tsp garlic powder
Salt and pepper to taste
2 portabella mushroom caps, wiped down with a wet towel
½ red onion, cut into ½ inch rounds2 oz. of goat cheese
1/2 cup of jarred roasted red peppers
A couple of handfuls of arugula
DIRECTIONS:
Combine olive oil, balsamic vinegar, oregano, garlic powder, salt and
pepper in a medium bowl. Coat mushrooms and onions in the oil
mixture and let sit for about 15 minutes.
Heat a grill pan over medium high heat and place mushrooms and
onions in the pan and grill for about 5 minutes on each side or until
the veggies are tender and cooked through. In the meantime toast
up the rolls and rub each toasted roll with a garlic clove. The garlic
will melt right in to the toast infusing a rich, garlic flavor throughout
the bread.
Layer arugula, onions, mushrooms, peppers and another handful of
arugula on the bottom of the roll. Spread the top half with vegan
cheese.
11