Portobello Mushroom and Goat Cheese Sandwich

Ingredients:

4 fresh portobello mushrooms
2 red or yellow bell peppers
2 yellow summer squash
1 large ripe tomato
1/2 cup olive oil
1 TBS fresh rosemary, finely chopped
1 TBS shallot, finely chopped
Kosher salt and freshly ground pepper to taste
3 TBS balsamic vinegar
8 slices French or Italian bread, 1/2 inch thick, or soft rolls
8 oz fresh goat cheese
12 fresh basil leaves, thinly sliced

Remove stems from mushrooms and clean. Cut peppers in half lengthwise. Remove seeds and flatten peppers with the palm of your hand. Cut squash lengthwise into 1/2 inch thick slices. Cut tomato crosswise into 1/2 inch thick slices. Place vegetables in large plastic zipper bag. In small bowl, whisk together olive oil, rosemary, shallot, salt, and pepper. Add mixture to veggies and marinate at room temperature for 15-30 minutes.

Remove veggies from bag, and place on grill over medium heat. Cook, turning once, until tender. Transfer to a large platter, and drizzle with balsamic vinegar. Toast the bread slices on the grill, and then evenly spread goat cheese onto bread. Build the sandwiches with the grilled veggies, interspersing the sliced basil leaves. Top with remaining bread slices. 4 servings.