grilled veggie-portobello mushroom burgers

Ingredients

• Servings: 6
• 6 large portobello mushroom, stems removed
• 1 eggplant, sliced into 1/2 inch rounds
• 1 medium yellow squash, cut into 1/4-inch slices
• 1 zucchini, cut into 1/4-inch slices
• 1 (16 fl oz) bottle balsamic vinaigrette
• 1 (4 ounce) package crumbled blue cheese
• 6 hamburger buns, split and lightly toasted

Recipe

Preparation Time: 20 mins Cook Time: 6 mins Ready Time: 2 hrs 26 mins


• place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. drizzle with the balsamic vinaigrette, turning to coat evenly. cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
• preheat grill to medium-high heat.
• drain vegetables and discard marinade. place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (note that cooking times vary between grills.) sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
• open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. place the portobello mushrooms on top of the vegetables, cheese side up. top with the remaining 6 hamburger bun halves. if necessary, use toothpicks to hold the buns in place. serve immediately.