Balsamic Portobello Burgers With Bell Pepper and Goat Cheese

• 14 cup olive oil, plus more for grates
• 14 cup balsamic vinegar
• 3 garlic cloves, minced
• coarse salt and pepper
• 1 red bell pepper, cut into 4 equal pieces (ribs and seeds removed)
• 8 portabella mushrooms, stems removed (about 1 pound total)
• 5 ounces fresh goat cheese, cut into 4 equal slices
• 4 lettuce leaves
• 4 slices vidalia onions

1. In a shallow dish, whisk together oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. Add bell pepper and mushrooms; toss gently to coat.
3. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
4. Heat grill to medium; lightly oil grates.
5. Grill bell pepper, skin side down, until blackened, about 10 minutes; remove from grill.
6. When cool enough to handle, remove and discard skin; set bell pepper aside.
7. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.
8. Dividing evenly, top the bottom half of each bun with bell pepper, mushrooms, goat cheese, onion slice and lettuce.
9. Close burgers, and serve immediately.
10. Note: A large shallow dish allows the marinade to evenly coat the vegetables.
11. Portobello burgers are nice and juicy because the mushroom caps underside thirstily absorbs the marinade.

olive oil, balsamic vinegar, garlic, salt, red bell pepper, portabella mushrooms, goat cheese, vidalia onions

Taken from www.food.com/recipe/balsamic-portobello-burgers-with-bell-pepper-and-goat-cheese-500847 (may not work)