4 Portobello Caps Remove gills & stem
1 Zucchini small
Bell pepper Red
1/2 Bell pepper green
2 teaspoons Garlic minced
2 tablespoons Goat Cheese
Sesame Oil dark
Extra virgin olive oil
1 Eggplant small
Salt & Pepper
Scrap out ribs and stem of mushroom. Pour Sesame Oil over both sides. Sprinkle with salt & pepper. Place on grill, open side down for approximately 5 minutes, or until mushroom becomes somewhat soft over medium heat. Remove from grill.
Core and slice the bell peppers, Zucchini/Squash & eggplant. Drizzle Olive Oil. Sprinkle with salt & pepper. Place all on grill over medium heat until you see significant grill marks and vegetables are done. Remove from grill.
Take garlic and spread over the underside of mushroom. Layer on the goat cheese. Stack the vegetables evenly between off caps. Place stacked mushroom on a water-soaked cedar board and place back on to grill for another 5-7 minutes. Remove from grill and serve immediately.
Serve with a chilled White Bordeaux.