Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches

Name: Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 59.14 ml balsamic vinegar; 14.79 ml olive oil; 1 garlic clove, minced; 1 red bell pepper, cut in half and seeded; 1 yellow bell pepper, cut in half and seeded; 4 portabella mushroom caps; cooking spray; 78.78 ml basil, chopped; 1.23 ml salt; 1.23 ml fresh ground black pepper; 4 kaiser rolls; 118.29 ml goat cheese

Submitted by Abby Girl

"Simple....light....wonderful!"

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Ready In:: 25mins
Ingredients:: 12
Serves:: 4

ingredients

59.14 ml balsamic vinegar
14.79 ml olive oil
1 garlic clove, minced
1 red bell pepper, cut in half and seeded
1 yellow bell pepper, cut in half and seeded
4 portabella mushroom caps
cooking spray
78.78 ml basil, chopped
1.23 ml salt
1.23 ml fresh ground black pepper
4 kaiser rolls
118.29 ml goat cheese

directions

Prepare grill to medium-high heat.
Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).