Don't have exactly these exact vegetables in the fridge? No matter. This sandwich is great with the portobellos and virtually any other grill-friendly veggies you have on hand (try asparagus, green beans, or corn).
Yields: 4 sandwiches (serving size = 1 sandwich)
* 1/4 cup balsamic vinegar
* 1 tablespoon olive oil
* 1 garlic clove, minced
* 1 red bell pepper cut into 4 and seeded
* 1 yellow bell pepper cut into 4 and seeded
* 1 zucchini, sliced lengthwise
* 4 portobello mushroom caps
* 4 ounces goat cheese
* 2 tablespoon skim milk
* 4 2-ounce Kaiser rolls, cut in half horizontally
* 1/4 chopped fresh basil
* 1/4 cup chopped fresh parsley
* salt and pepper
* cooking spray
Heat grill to medium-high, spray with cooking spray
Combine the next seven ingredients (vinegar through portobellos) in a large bowl, season with salt and pepper to taste and toss with hands to coat vegetables evenly. Place vegetables on grill, reserving excess vinegar mixture. Flip zucchini after 3 minutes and cook for another minute. Remove to cool. Flip remaining vegetables after 5 minutes and drizzle with remaining marinade. Cook another 4 minutes or until tender. Remove from grill and cut peppers and zucchini into bite-sized pieces.
Meanwhile, in a small bowl, combine goat cheese and milk and stir until cheese is thinned and smooth. Spread 1/4 of the goat cheese mixture on each of the rolls and then layer on one mushroom, the rest of the vegetables and 1/4 of the herbs.
TIP: Don't have exactly these vegetables in the fridge? No matter. This sandwich is great with the portobellos and virtually any other grill-friendly veggies you have on hand (try asparagus, green beans or corn).