Tomorrow is my first triathlon. I have been training pretty hard, though looking back I think I could have gone harder. But you’re always your own worst critic. Last night I freaked out about not being prepared and today I was a jubilant maniac when picking up my race packet. So we can safely say that I am completely and totally stable on the emotional scale.
For my night before race dinner I did a tad more carb loading than normal. Grilled porto burgers that had my meat eating man commenting, “These are better than real burgers.” I served mine with an arugula and indigo tomato salad and baked sweet potatoes, recommended by the farmer himself. I got the potatoes for free from the market as long as I agreed to try his recipe. Olive oil, salt and pepper and roast for 40 minutes at 400F and they’d come out like candy. And he nailed it. I’m hooked. Whether you’re a vegan in need of a good meaty burger to sink your teeth into or you’re trying out a meatless Monday, these burgers will hit the spot.
Grilled portobello burger
2 portobello caps
1/2 small eggplant, thinly sliced
1/2 zucchini, thinly sliced
S & P
2 buns of your choice (I chose small sourdough rolls)
2 oz. smoked gouda or feta or goat cheese (any of these are amazing with this sandwich) Leave out if vegan or replace with vegan cheese
2 slices tomato
bunch of spinach or arugula
The night before or morning of, place portobello caps, eggplant and zucchini in a bowl or dish and marinate with olive oil, balsamic and salt and pepper. Cover and place in fridge.
Light your grill and turn to medium heat. Place the portobello caps, eggplant and zucchini on the grill. Cook for 6-7 minutes on each side, until done. Rub your buns with remaining marinade and put face down on grill to warm up for 3-4 minutes.
Remove buns from the grill. When portobello caps are fully grilled and juicy, place on bun and top with cheese. Add 1-2 slices of eggplant and zucchini on top of cheese. Top with tomato and greens.
Grab and chomp down.