Grilled Portobello and Goat Cheese Sandwich

by A.L.


 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)

342 calories
8g fat


Ingredients

    * 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

Directions

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).