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Ingredients

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

Nutrition Info

490.8 calories carbohydrate: 43.1 g cholesterol: 14.1 mg fat: 32.1 g fiber: 6.9 g protein: 12 g saturatedFat: 6.8 g servingSize: - sodium: 1448.1 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

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.

6 servings

Portobello mushrooms, winter squash, and eggplant are marinated, then grilled and topped with blue cheese in what's become a favorite at my house.