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Layers of summer grilled summer vegetables…
Place mushroom caps and sliced veggies in a large shallow baking dish.
Sprinkle with balsamic vinegar, olive oil, salt and pepper and let marinate for 15 minutes.
Place veggies over medium heat on grill and cook approximately 5 minutes on each side or until you veggies start to soften and you see grill marks.
Place sliced buns on grill rack and watch carefully until lightly toasted.
Layer mushroom caps on bottom of your buns, top with slices of zucchini, squash and roasted red peppers.
Top with 3-4 basil leaves. Spread brie on top half of warm bun and serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!