SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.
Print layout Full Page | 3x5 | 4x6

Grilled Portobello and Goat Cheese Sandwich

Makes: 4  servings
Serving size: 1  sandwich

Ingredients

  • 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

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.

Tip

  • 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