Main: Portabella Mushroom and Spinach Sandwich
3 tablespoons of balsamic vinegar
1 tablespoon of olive oil
Juice of 1/2 lemon
2 cloves of garlic
1 teaspoon of dried thyme
A pinch of salt
A pinch of pepper
8 ounces of portabella mushroom, sliced
1 cup of fresh spinach
1/2 cup of sliced zucchini
1/2 cup of sliced yellow squash
2 pita breads
Preheat the oven to 350°F.
In a large bowl, mix the vinegar, oil, lemon juice, garlic, thyme, salt and pepper. Add sliced mushrooms, spinach, zucchini and squash, toss to coat and marinate for 30 minutes.
Drain vegetables, arrange in ovenproof casserole and bake 8 to 10 minutes until tender. As an alternative you may grill the vegetables until tender.
Toast pita, slice in half, stuff with vegetables and serve.
This recipe serves 4.