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Grilled Portobello and Goat Cheese Sandwich

Makes: 4  servings
Serving size: 1  sandwich


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


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.


  • Don't have exactly these vegetables in the fridge? No matter. This sandwich is great with the portobellos and virtually any other grill-friendly veggies you have on hand (try asparagus, green beans or corn).
From FitnessMagazine.com