- Put the vinegar, garlic, salt, pepper and 4 tablespoons olive oil in a small jar, and shake well. Set aside.
- Clean the mushrooms and remove their stems. Brush the vegetables with olive oil. Grill the mushrooms for 3 to 4 minutes on each side.
- Place the onion and tomato chunks on skewers and grill, turning often, until lightly charred (or pan fry in a little oil if preferred).
- Cut each mushroom in half, and cut the onion and tomato chunks into thin slices.
- Spread a little of the vinegar mixture on each slice of bread, then top with the mushrooms, onions, tomatoes, and basil leaves.
- This recipe yields 4 servings.
- Comments: Great for lunch or a summer picnic.
Notes:
Recipe from Yolanda Wisewitch Soryl, Christchurch Vegetarian Society, New Zealand |
