Grilled Veggie Sliders

By Ellie

4 Person

40 Minutes

0 Calories

Hamburgers are the main food in the modern western fast food, one of the earliest hamburger is mainly composed of small round two slices of bread with a piece of beef Patty, modern Hamburg, in addition, to clamp the traditional burgers, is still in the second floor of the buns are coated with butter, mustard, ketchup, salad dressing, etc., to clip into the tomato, onion, vegetable, pickles, such as food, can eat at the same time as. This kind of food is easy to eat, delicious flavor, comprehensive nutrition, now has become one of the world's best-selling convenient staple food!

Ingredients

ROASTED RED PEPPER VINAIGRETTE

pinch of salt and pepper
1/3 cup olive oil
2 garlic cloves, minced or pressed
1/2 tbsp. honey
2 tbsp. red wine vinegar
1/2 cup roasted red peppers, I used sun-dried peppers

WHIPPED GOAT CHEESE SPREAD

pinch of salt and pepper
1 tsp. chopped fresh rosemary
1 tbsp. chopped fresh cilantro
1 tbsp. chopped fresh basil
1 head roasted garlic, cloves squeezed out
2 tbsp. olive oil
8 ounces goat cheese, at room temperature

pretzel buns or slider buns of your choice

a few basil leaves for topping
2 avocados, sliced
1 garlic clove, minced
4 large portobello caps, stems removed and quartered
1/2 tsp. smoked paprika
1/2 tsp. pepper
1/2 tsp. salt
2 tsp. brown sugar
2 tbsp. balsamic vinegar
4 tbsp. olive oil
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
1 red onion, sliced into bun-size pieces

Method

01

Preheat the grill to the highest setting. Take two sheets of aluminum foil (or use a grill pan!), using one for the peppers and onions and using the other for the portobello pieces. Drizzle 2 tablespoons of olive oil over each packet and 1 tablespoon vinegar over each. Cover the peppers and onions with the salt, pepper, paprika and brown sugar. Add the minced garlic to the portobellos (we will season after). Fold up all four sides of the packet so they are easily transportable to the grill.
02

WHIPPED GOAT CHEESE SPREAD: Add all ingredients to a food processor and blend until combined. I scrape down the sides a few times and if needed, add another drizzle of olive oil.
03

ROASTED RED PEPPER VINAIGRETTE: Note: I used sun-dried peppers for these photos so my dressing was a bit chunkier. A roasted red pepper version will be a little smoother. If using canned roasted reds, make sure to press a big of water out of them with a towel.
04

Place each packet on the grill grates and grill until the veggies start to char and become caramel, tossing occasionally. Grilled the portobellos until soft and juicy, tossing a few times as well. Once finished, remove the packets and let them cool slightly. Season the mushrooms with a pinch of salt and pepper.
05

ROASTED RED PEPPER VINAIGRETTE: Add the peppers, vinegar, honey, and garlic to a food processor and blend. Stream in the olive oil until emulsified and combined. Add the salt and pepper and blend again. Tasted and season more if desired.
06

Build your sliders by spreading the goat cheese on the bottom, topping with a mix of veggies, sliced avocado and the vinaigrette.

Related Tags

Grilled Veggie Sliders

3.5

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

ROASTED RED PEPPER VINAIGRETTE

pinch of salt and pepper

1/3 cup olive oil

2 garlic cloves, minced or pressed

1/2 tbsp. honey

2 tbsp. red wine vinegar

1/2 cup roasted red peppers, I used sun-dried peppers

WHIPPED GOAT CHEESE SPREAD

pinch of salt and pepper

1 tsp. chopped fresh rosemary

1 tbsp. chopped fresh cilantro

1 tbsp. chopped fresh basil

1 head roasted garlic, cloves squeezed out

2 tbsp. olive oil

8 ounces goat cheese, at room temperature

pretzel buns or slider buns of your choice

a few basil leaves for topping

2 avocados, sliced

1 garlic clove, minced

4 large portobello caps, stems removed and quartered

1/2 tsp. smoked paprika

1/2 tsp. pepper

1/2 tsp. salt

2 tsp. brown sugar

2 tbsp. balsamic vinegar

4 tbsp. olive oil

1 yellow bell pepper, sliced

1 orange bell pepper, sliced

1 red bell pepper, sliced

1 red onion, sliced into bun-size pieces

03 Method

Step 1

Preheat the grill to the highest setting. Take two sheets of aluminum foil (or use a grill pan!), using one for the peppers and onions and using the other for the portobello pieces. Drizzle 2 tablespoons of olive oil over each packet and 1 tablespoon vinegar over each. Cover the peppers and onions with the salt, pepper, paprika and brown sugar. Add the minced garlic to the portobellos (we will season after). Fold up all four sides of the packet so they are easily transportable to the grill.

Step 2

WHIPPED GOAT CHEESE SPREAD: Add all ingredients to a food processor and blend until combined. I scrape down the sides a few times and if needed, add another drizzle of olive oil.

Step 3

ROASTED RED PEPPER VINAIGRETTE: Note: I used sun-dried peppers for these photos so my dressing was a bit chunkier. A roasted red pepper version will be a little smoother. If using canned roasted reds, make sure to press a big of water out of them with a towel.

Step 4

Place each packet on the grill grates and grill until the veggies start to char and become caramel, tossing occasionally. Grilled the portobellos until soft and juicy, tossing a few times as well. Once finished, remove the packets and let them cool slightly. Season the mushrooms with a pinch of salt and pepper.

Step 5

ROASTED RED PEPPER VINAIGRETTE: Add the peppers, vinegar, honey, and garlic to a food processor and blend. Stream in the olive oil until emulsified and combined. Add the salt and pepper and blend again. Tasted and season more if desired.

Step 6

Build your sliders by spreading the goat cheese on the bottom, topping with a mix of veggies, sliced avocado and the vinaigrette.

04 Author