Ingredients
4 tablespoons olive oil, divided
1 tablespoon balsamic or red wine vinegar
¼ teaspoon each salt and ground black pepper
4 medium Portobello mushrooms, stemmed
1 medium red bell pepper, seeded, cut vertically into
quarters
1 small eggplant (12 oz), cut crosswise into 8 slices
1 small clove garlic, minced
¼ teaspoon red pepper flakes
4 Sara
Lee® Delightful™ Wheat Hamburger Buns
12-16 fresh baby spinach leaves
2 ounces Chevre or soft goat cheese
Preparation
Heat gas or charcoal grill to high heat.
In a small bowl, combine 2 tablespoons of the olive oil,
with the vinegar, salt and pepper. Brush mixture over mushrooms,
bell pepper and eggplant slices. Let vegetables stand 10
minutes.
Combine remaining 2 tablespoons olive oil, garlic and red
pepper. Brush evenly on cut sides of buns. Set aside.
Grill vegetables in covered grill 3-5 minutes on each side until
grill marked and tender-crisp. Slice the red pepper quarters into
1/4" strips.
Grill buns cut-side-down for 1 minute, or until toasted.
Place one slice of eggplant, then mushroom, second eggplant
slice, bell pepper strips and a few spinach leaves on bun bottom.
Spread goat cheese on toasted bun top and place on stack. Serve
warm or room temperature.
Serves
4