Grilled Portobello, Bell Pepper, And Goat Cheese Sandwiches

• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 red bell pepper, cut in half and seeded
• 1 yellow bell pepper, cut in half and seeded
• 4 portabella mushroom caps
• cooking spray
• 1/3 cup basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 kaiser rolls
• 1/2 cup goat cheese

1. Prepare grill to medium-high heat.
2. 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.
3. 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.
4. 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.
5. 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).

balsamic vinegar, olive oil, garlic, red bell pepper, yellow bell pepper, portabella mushroom caps, cooking spray, basil, salt, fresh ground black pepper, kaiser rolls, goat cheese

Taken from www.food.com/recipe/grilled-portobello-bell-pepper-and-goat-cheese-sandwiches-381954 (may not work)