Portabella Veggie Stacks

INGREDIENTS

• 3 tablespoons olive oil
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon ground black pepper
  
• 4 medium-sized Modern portabella mushrooms (about 1 pound), cleaned and stems removed
  
• 2 medium-sized zucchini (about 13 ounces), cut diagonally into 8 slices
  
• 2 yellow summer squash (about 13 ounces), cut diagonally into 8 slices
  
• 1 large sweet red bell pepper (8 ounces), quartered and seeds removed
  
• 1/4 cup prepared salsa
  
• 1/2 cup shredded Monterey Jack cheese, divided

INSTRUCTIONS

This meal in a mushroom looks enticing and makes serving easy. If you are serving them for guests, you may want to grill the vegetables and assemble the stacks just before guests arrive, then return them to the grill to finish up just before serving.

Preheat rack for outdoor grill. In large bowl, combine olive oil, salt and black pepper. Add mushrooms, zucchini, yellow squash and red pepper. Toss until well coated. Place vegetables on vegetable grill rack with mushrooms stem side down. Grill 5 minutes. Turn all vegetables; grill 4 minutes longer; remove from grill. Spoon 1 tablespoon salsa into each mushroom cap. In each, layer 2 slices zucchini, about 2 teaspoons cheese, 2 slices yellow squash, 2 teaspoons cheese, 1 slice red pepper and 2 teaspoons cheese. Return filled mushrooms to grill. Close grill top or tent mushrooms with aluminum foil; grill 5 minutes or until cheese melts.

Yield: 4 servings