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Ingredients:
2 large portabella mushroom caps
1 zucchini
1 yellow squash
2 basil leaves
2 oz. goat cheese
2 slices tomato
2 oz. balsamic vinegar
Directions:
Slice vegetables into ½ inch thick wheels. Marinate in balsamic vinegar for 30 minutes. Grill on med. high heat for 1 min each side. Slice portabella caps in half. Layer with goat cheese and basil and warm in 400 degree oven for 8-10 minutes. Prepare port wine reduction using 1 ¼ cups port wine, ¼ cup dried cranberries, & 1 cup packed brown sugar, reduced for 8 minutes over medium high heat. Pour over vegetable stack and serve.
2 large portabella mushroom caps
1 zucchini
1 yellow squash
2 basil leaves
2 oz. goat cheese
2 slices tomato
2 oz. balsamic vinegar
Directions:
Slice vegetables into ½ inch thick wheels. Marinate in balsamic vinegar for 30 minutes. Grill on med. high heat for 1 min each side. Slice portabella caps in half. Layer with goat cheese and basil and warm in 400 degree oven for 8-10 minutes. Prepare port wine reduction using 1 ¼ cups port wine, ¼ cup dried cranberries, & 1 cup packed brown sugar, reduced for 8 minutes over medium high heat. Pour over vegetable stack and serve.
