 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 red bell pepper |
1 yellow bell pepper |
1 sweet onion |
1/4 cup white wine vinegar |
2 tablespoons olive oil |
1 garlic clove, minced |
1/4 cup chopped fresh basil |
1/4 teaspoon salt |
1/4 teaspoon freshly ground pepper |
8 portobello mushroom caps |
4 (1-ounce) slices part-skim mozzarella cheese |
Directions:
1. Cut each bell pepper into 8 strips; cut onion into 8 slices.
2. Combine vinegar and next 5 ingredients in a shallow dish or large zip-top plastic bag; add bell pepper and onion. Cover or seal, and chill 30 minutes. Add mushroom caps; cover or seal, and chill, turning occasionally, 30 more minutes.
3. Remove vegetables from marinade, reserving marinade; set mushroom caps aside.
4. Grill remaining vegetables, covered with grill lid, over medium-high heat (350° to 400°) 10 minutes or until partially charred.
5. Place 4 mushroom caps upside down, and top evenly with grilled vegetables and cheese slices; place remaining mushroom caps, right side up, over cheese.
6. Grill, covered with grill lid, over medium-high heat (350° to 400°) until cheese melts, turning once. Serve with reserved marinade.
|
|