- 4 portabella mushrooms
- 4 (1/2-inch-thick) slices peeled eggplant
- 1/4 cup balsamic vinaigrette, divided
- 1/4 cup chopped bottled roasted red bell peppers
- 2 tablespoons chopped fresh basil
- 4 (1/2 ounce) slices provolone cheese
- 4 (2 ounce) onion rolls, halved
- 1/2 cup spinach leaves
- Preheat broiler.
- Remove stems from mushrooms; discard stems. Remove brown gills from undersides of mushrooms using a sharp knife, and discard gills. Place mushrooms and eggplant on a broiler pan; brush vegetables with 1 tablespoon vinaigrette. Broil 6 minutes. Turn vegetables over, and brush with 1 tablespoon vinaigrette. Broil an additional 5 minutes or until tender.
- Combine bell peppers and basil. Spoon 1 tablespoon pepper mixture over each eggplant slice. Top each mushroom with 1 cheese slice. Broil 1 minute or until cheese melts. Brush 2 tablespoons vinaigrette evenly over cut sides of onion rolls. Arrange spinach evenly on bottom halves of rolls. Top each roll half with 1 mushroom and 1 eggplant slice; cover with roll tops.