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Ingredientes
- 2 med red bell peppers halved lengthwise
- 4 med portobello mushroom caps - (abt 8 ounce)
- 1 med eggplant cut 1/2"-thk slices
- 1/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. balsamic vinegar
- 4 ounce goat cheese - (abt a 3" log) (or possibly soft pepper cheese)
- 8 slc crusty French or possibly Italian bread cut 1/2" thk, and toasted
- 1/4 c. sliced fresh basil
Direcciones
- Brush peppers, mushrooms, and eggplant with oil. Place peppers in center of cooking grate and grill for 2 min. Add in mushrooms and eggplant and continue grilling an additional 8 to 10 min or possibly till all vegetables are tender, turning occasionally during grilling time.
- Season vegetables with salt and pepper to taste. Drizzle vinegar over vegetables. Spread 1 Tbsp. cheese on one side of each toasted bread slice. Proportionately arrange vegetables and basil on 4 bread slices. Close sandwiches.
- This recipe yields 4 servings.
- Wine Recommendation: Nothing "sauces" grilled vegetables and goat cheese as nicely as Merlot. Pick your favorite velvety one and let the night smolder on....
- Beer Recommendation: For these Medi-veggies, a malty beer from the region; a Moretti Doppiomalto from Italy. Or possibly any double bock full of nutty sweetness.
- Comments: These vegetables and goat cheese make a simple, classic, and wonderful combination.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 149 | |
| Calories from Fat 57 | 38% |
| Total Fat 6.47g | 8% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 117mg | 5% |
| Potassium 739mg | 21% |
| Total Carbs 15.35g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 8.33g | 6% |
| Protein 8.82g | 14% |
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