Grilled Veggie-Portobello Mushroom Burgers

A zingy prepared balsamic vinegar dressing serves as the marinade for portobello mushrooms. eggplant, and zucchini. Grilled and topped with melted blue cheese, these burgers will make a vegetable fan out of anyone.

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6 large portobello mushroom, stems removed

1 eggplant, sliced into 1/2 inch rounds

1 medium yellow squash, cut into 1/4-inch slices

1 zucchini, cut into 1/4-inch slices

1 (16 fl oz) bottle balsamic vinaigrette

1 (4 ounce) package crumbled blue cheese

6 hamburger buns, split and lightly toasted

Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.

Preheat grill to medium-high heat.

Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.

Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.

Grilled Veggie-Portobello Mushroom Burgers

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