Zucchini and Portobello Stacks

Ingredients

• 2 tablespoons red wine vinegar
• 2 tablespoons chopped shallots (about 1 large)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 tablespoons olive oil, divided
• 1 (6-ounce) package presliced Portobello mushrooms
• 2 small zucchini, thinly sliced lengthwise
• 1 (8-ounce) French baguette
• 1/2 cup (4 ounces) herbed goat cheese
• 1 teaspoon dried thyme
• 1 large tomato, thinly sliced

Preparation

1. Combine first 4 ingredients; stir well with a whisk.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Place mushrooms in a single layer in pan; sauté 3 to 4 minutes on each side or until liquid is almost absorbed. Remove from pan and place in a large bowl. Cover and keep warm.
3. Add 1 teaspoon oil to pan and place over medium heat. Cut zucchini slices in half crosswise. Place half of zucchini slices in pan; sauté 7 to 9 minutes or until zucchini is lightly browned. Repeat with remaining zucchini and 1 teaspoon oil. Remove from heat and place in bowl with mushrooms. Drizzle with red wine vinegar mixture and remaining 1 teaspoon oil; toss gently.
4. Preheat broiler.
5. Cut baguette crosswise into 4 pieces; cut each piece in half lengthwise. Place slices on a baking sheet, cut sides up, and broil 1 minute or until toasted.
6. Combine goat cheese and thyme; spread evenly over toasted baguette slices. Layer 4 toast slices evenly with 1/4 of mushroom mixture and tomato slices. Top with remaining baguette slices.