Eggplant And Portobello Mushroom Melts
|Portobello mushrooms||10 Ounce (4 Mushrooms)|
|Peeled eggplant slices||8 Ounce (1/2 Inch Thick, 4 Slices)|
|Balsamic vinaigrette||1⁄4 Cup (4 tbs), divided (Such As Wish-Bone)|
|Chopped bottled roasted red bell peppers||1⁄4 Cup (4 tbs)|
|Chopped fresh basil||2 Tablespoon|
|Provolone cheese slice||2 Ounce (4 Slices, 1/2 Ounce Each)|
|Onion rolls||8 Ounce, halved (4 Rolls, 2 Ounce Each)|
|Spinach leaves||1⁄2 Cup (8 tbs)|
1. Preheat broiler.
2. Remove stems from mushrooms, discard stems. Remove brown gills from undersides of mushrooms using a sharp knife, discard gills. Place mushrooms and eggplant on a broiler pan, brush vegetables with 1 tablespoon vinaigrette. Broil 6 minutes. Turn vegetables over, and brush with 1 tablespoon vinaigrette. Broil an additional 5 minutes or until tender. Combine bell peppers and basil. Spoon 1 tablespoon pepper mixture over each eggplant slice. Top each mushroom with 1 cheese slice. Broil 1 minute or until cheese melts. Brush 2 tablespoons vinaigrette evenly over cut sides of onion rolls. Arrange spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice,-cover with roll tops.