Usually we associate grilling with some form of carne, however, just about every ingredient tastes better charred over open flame, especially vegetables. In acknowledgement of our vegetarian neighbors, over the next couple weeks we will bring a collection of recipes called the Vivacious Vegetarian. We begin with Tomato-Portobello Stacks with Cheater’s Béarnaise, a triple grilled recipe with French inspired flavors.
With all vegetarian dishes, freshness is key, and organic produce is preferred. This “cheater’s” version of the Béarnaise sauce is a quick rendition combining shallot, vinegar, mayonnaise, tarragon, salt, and pepper. This dish is triple-grilled: the Portobello mushroom steaks and thick tomato slices are each grilled, then they’re stacked and covered with the béarnaise sauce and grilled one more time. For a vegetarian sandwich, simply place the stack on a toasted ciabatta roll. So fire up the grill, grab your organic produce, and get ready for a healthier alternative.
Tomato-Portobello Stacks Ingredients
- 2 Tbsp minced shallot
- 1 ½ Tbsp tarragon vinegar or white wine vinegar
- kosher salt
- ¾ cup mayonnaise
- 1 Tbsp minced tarragon
- extra-virgin olive oil, for brushing
- 6 large Portobello mushrooms, stems discarded
- 1 1-pound beefsteak tomato, cored and cut crosswise into six 1/2-inch-thick slices
- thinly sliced scallions, for garnish
Tomato-Portobello Stacks Directions
- In a bowl, whisk the shallot and vinegar with a generous pinch each of salt and pepper; let stand for 5 minutes. Whisk in the mayonnaise, tarragon and 1 1/2 tablespoons of water. Season the béarnaise sauce with salt and pepper.
- Light a grill and brush with oil. Brush the Portobello caps with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred, 6 minutes. Transfer to a plate. Brush the tomato with oil and season with salt and pepper. Grill, turning once, until lightly charred, 3 minutes total. Set the tomatoes on the Portobello’s.
- Spoon the béarnaise on the tomato slices. Transfer the stacks to the grill and close the grill. Cook over moderate heat until the sauce is just hot, 3 minutes. Transfer to plates, garnish with scallions and serve.
Taken from KitchenDaily.com