Rating: 4 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Although you can cook the vegetables, bread and tomato side dish in a grill pan, these Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches come together quickly on the increased surface area of an outdoor grill.

Recipe by Cooking Light May 2008

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Read the full recipe after the video.

Recipe Summary test

prep:
34 mins
total:
34 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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).

Chef's Notes

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.

Nutrition Facts

317 calories; calories from fat 30%; fat 10.5g; saturated fat 4.8g; mono fat 3.2g; poly fat 1.4g; protein 14g; carbohydrates 41.7g; fiber 4g; cholesterol 13mg; iron 3.2mg; sodium 571mg; calcium 118mg.
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