Categories: Sandwiches, Vegetarian

Ingredients

• 1/8 cup balsamic vinegar
• 1/4 tablespoon olive oil
• 1 garlic clove, minced
• 1/2 red bell pepper cut into 4 and seeded
• 1/2 yellow bell pepper cut into 4 and seeded
• 1/2 zucchini, sliced lengthwise
• 2 portobello mushroom caps
• 2 2 ounces goat cheese
• 1 tablespoons skim milk
• 2 ounces Kaiser rolls, cut in half horizontally
• 1/8 cup chopped fresh basil
• 1/8 cup chopped fresh parsley
• salt
• pepper
• cooking spray

Directions

1. Heat grill to medium-high, spray with cooking spray

2. Combine the next seven ingredients (vinegar through portobellos) in a large bowl, season with salt and pepper to taste and toss with hands to coat vegetables evenly. Place vegetables on grill, reserving excess vinegar mixture. Flip zucchini after 3 minutes and cook for another minute. Remove to cool. Flip remaining vegetables after 5 minutes and drizzle with remaining marinade. Cook another 4 minutes or until tender. Remove from grill and cut peppers and zucchini into bite-sized pieces.

3. Meanwhile, in a small bowl, combine goat cheese and milk and stir until cheese is thinned and smooth. Spread 1/4 of the goat cheese mixture on each of the rolls and then layer on one mushroom, the rest of the vegetables and 1/4 of the herbs.

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