Portobello and Zucchini Sandwiches with Tomato Salsa

1. 1

   Preheat the oven to 450 degrees.

2. 2

   Marinate the zucchini in vinaigrette for 10 minutes at least.

3. 3

   Remove the portobello stems.

4. 4

   Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds.

5. 5

   Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese.

6. 6

   Add the marinated zucchini strips to the baking sheet and roast for 10 minutes.

7. 7

   Remove the mushrooms and zucchini from the oven and assemble.

8. 8

   Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini.

9. 9

   Garnish the top and sides with tomato salsa, chives and black olives slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.