Guest blog post by Tasha, vegan blogger at Tasha’s Dish.

During the summer, my favorite way to prepare vegetables is cooked on the grill after being marinated in a bright, lemony marinade.  These brightly flavored, fresh veggies are a perfect pairing with the earthy flavors of the Shiitake Mushroom Sunshine Burger. For this recipe, I accentuated the mushroom flavor of the Shiitake Mushroom Sunshine Burger with sautéed mushrooms and vegan Swiss slices. These earthy flavors are served between two slices of wheat bread and paired with the grilled lemony vegetables for a perfect, healthy, summer time meal.

 

Grilled Shiitake Mushroom Sunshine Burger Sandwich:

Serves 3

1 tablespoon olive oil
4 cups sliced shiitake mushrooms
1/2 teaspoon salt
1/2 teaspoon garlic powder
6 slices whole wheat bread, toasted on the grill
3 Shiitake Mushroom Sunshine Burger patties, grilled per package instructions
3 slices Daiya Swiss Style Slices
Whole seed Dijon mustard

In a skillet over medium-high heat, cook the mushrooms with the olive oil and seasonings.  Cook, stirring as-needed, until the mushrooms begin to release their water and take on a shiny “wet” appearance.  This step should only take a few minutes.  Remove the mushrooms from the heat and set aside.

To assemble the sandwiches, spread a dollop of mustard on one slice of bread and place a Sunshine Burger patty on top.  On the other slice of bread, place a slice of Daiya Swiss and then top with 1/3 of the sauteed mushrooms.  Repeat for the rest of the burgers.

06152014 Shiitake Swiss with Grilled Vegetables 2

 

Lemony Grilled Summer Vegetables:

Serves 3 generous portions, depending on the size of the squash

1 bunch of asparagus, ends trimmed*
2 medium-large summer squash or 5 small summer squash, cut into large pieces
1 onion, cut into half-moons
Juice from 2 lemons
2 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/2 teaspoon Italian seasoning

Put all ingredients into a large bowl and toss with clean hands until all of the vegetables are covered evenly with the seasonings, lemon juice, and olive oil.  Let the vegetables sit, covered, in the refrigerator with the marinade for approximately 30 minutes, stirring 3-4 times to ensure that the vegetables are evenly marinated.

Taking care not to burn them, cook the vegetables on your grill or grill pan until grill marks form and vegetables are cooked but still slightly al dente. Serve the veggies on the side with the Grilled Shiitake Mushroom Sunshine Burger Sandwich and enjoy!

*As the summer progresses you can swap out the asparagus for your favorite late summer veggies.  Bell peppers work great for this recipe!