- 1/4 cup balsamic vinegar
- 1 tablespoon 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 (4-inch) portobello mushroom caps
- Cooking spray
- 1/3 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (2-ounce) Kaiser rolls
- 1/2 cup (4 ounces) soft goat cheese
- calories 317
- caloriesfromfat 30 %
- fat 10.5 g
- satfat 4.8 g
- monofat 3.2 g
- polyfat 1.4 g
- protein 14 g
- carbohydrate 41.7 g
- fiber 4 g
- cholesterol 13 mg
- iron 3.2 mg
- sodium 571 mg
- calcium 118 mg
How to Make It
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).
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.