Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      4 inch        round portabella mushroom
   2      tablespoons   olive oil
   2      tablespoons   balsamic vinegar
   1                    shallot -- minced
   1      centiliter    garlic -- minced
                        fresh seasonal herbs
                        -- finely chopped
                        salt -- to taste
                        pepper -- to taste
     1/4                red bell pepper
     1/4                yellow bell pepper
     1/4  medium        carrot -- cut lengthwise
                        -- 1/4" thick
   2      tablespoons   herbed goat cheese
     1/4  medium        zucchini -- cut lengthwise
                        -- 1/4 inch thick
                        sliced red onion or scallion
   2      slices        multi-grained bread
     1/2  bunch         watercress -- wash; drain
                        -- dried and tossed
                        -- lightly
                        -- with balsamic
                        -- vinegar

Preparation:

Make a marinade for the grilled vegetables by combining oil, vinegar, shallot, garlic, fresh herbs, salt and pepper. Lightly toss the mushroom, peppers, carrot and zucchini in the marinade. Grill vegetables for 5 minutes maximum. Midway through, turn veggies over. (Or roast in a 425 oven for 8-10 minutes). Towards the end of the cooking time, toast bread. To assemble: slice mushroom and bell peppers into 1/4" slices. Spread goat cheese on toasted bread. Add the grilled vegetables; top with onion or scallion and drizzle on the reserved marinade. Serve with watercress on the side. Chef and Owner Nora Pouillon Restaurant Nora and City Cafe, Washington, D.C.