Balsamic Portobello Napoleon
12 Portobello Mushroom Caps Cleaned and de-stemmed
2 Red Peppers Cored, de-seeded cut in quarters lengthwise
3 Zucchini Washed Thick sliced
2 Baby Eggplants sliced in 1/2 inch circles
1/4 Balsamic Vinegar
2 Cups Olive Oil
1 Tbsp Salt
1 Tsp Cracked Black Pepper
1 Tbsp Granulated Garlic
1 Tbsp Dried Basil
To make the marinade
Pour vinegar in large bowl. Slowly whisk in oil vigorously.
Marinate the veggies for about 4 hours. Place the vegetables on pans lined with parchment paper. Place mushrooms with the stem side up with a little marinate in each mushroom.
Bake at 350 degrees for 20 minutes.
Arrange in a stack with a mushroom cap on the bottom and top. Serves 6