The sweet, complex flavor of balsamic vinegar enhances the smokiness of grilled portobellos and bell peppers in these satisfying meatless “burgers.”

　　

Ingredients

serves 4

　　1/4 cup olive oil

　　1/4 cup balsamic vinegar

　　3 garlic cloves, minced

　　Coarse salt and freshly ground pepper

　　1 red bell pepper, ribs and seeds removed, quartered

　　8 portobello mushrooms (about 1 pound), stems removed, caps wiped clean

　　Vegetable oil, for grill

　　4 hamburger buns

　　5 ounces fresh goat cheese, cut into 4 equal slices

　　Bibb lettuce, for serving

　　

Step 1

In a shallow dish, whisk together olive oil, vinegar, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper. Add bell pepper and mushrooms; toss to coat. Marinate at room temperature 30 minutes (or refrigerate, tightly covered, up to overnight).

　　

Step 2

Heat grill to medium (see page 367 for instructions); lightly oil grates. Grill bell pepper (uncovered), skin side down, until blackened, about 10 minutes; remove from grill. When cool enough to handle, rub off skins. Grill mushrooms, covered, until lightly charred and tender, 3 to 4 minutes per side.

　　

Step 3

Layer each bun with bell pepper, 2 mushrooms, goat cheese, and lettuce. Serve immediately.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.