Saturday, July 14, 2012

Grilled Portobello and Roasted Veggie Burger

This fourth of July my body wanted veggies and my mind wanted a burger and these satisfied both needs very well! Makes 2 but you can double it.

2 large portobello mushrooms with stems off and brown underneath scooped out
several large pieces roasted red bell pepper
1 eggplant peeled and cut into 1/4 inch slices
1/4 c mayonnaise
2 T pesto (I like my kale pesto! see recipe in my blog)
olive oil
2 whole wheat buns or any thick roll

Wipe the mushrooms with a damp cloth and then oil them liberally with olive oil. I give them a massage with it! Let the eggplant slices sit on a towel or tray, sprinkle with salt, and let sit ten minutes to get the water out. Dab up excess moisture with a towel.

Heat a grill then turn down to low heat. Put the portobellos on, bottom down first. Put the eggplant slices on too. Grill for 5-10 minutes till done on that side and then flip both. They'll be soft but not squishy when done.

Now layer up the burger.Liberally spread the pesto may on the buns, Stuff red pepper slices into the bottom of the mushrooms, layer with eggplant, and enjoy!

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