Portobello Burgers with Bell Pepper and Goat Cheese

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 garlic cloves, minced
• Coarse salt and freshly ground pepper
• 1 red bell pepper, ribs and seeds removed, quartered
• 8 portobello mushrooms (about 1 pound), stems removed, caps wiped clean
• Vegetable oil, for grill
• 4 hamburger buns
• 5 ounces fresh goat cheese, cut into 4 equal slices
• Bibb lettuce, for serving

1. In a shallow dish, whisk together olive oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Add bell pepper and mushrooms; toss to coat.
3. Marinate at room temperature 30 minutes (or refrigerate, tightly covered, up to overnight).
4. Heat grill to medium (see page 367 for instructions); lightly oil grates.
5. Grill bell pepper (uncovered), skin side down, until blackened, about 10 minutes; remove from grill.
6. When cool enough to handle, rub off skins.
7. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
8. Layer each bun with bell pepper, 2 mushrooms, goat cheese, and lettuce.
9. Serve immediately.

olive oil, balsamic vinegar, garlic, salt, red bell pepper, portobello mushrooms, vegetable oil, buns, goat cheese, bibb lettuce

Taken from www.epicurious.com/recipes/food/views/portobello-burgers-with-bell-pepper-and-goat-cheese-387880 (may not work)