Grilled Vegetable Sliders

Preparation Time: 30 minutes
Servings: 3
2 tablespoons olive oil
1 whole red or yellow bell pepper, cored, seeded and cut into 2 inch squares
1 whole red or yellow tomato, sliced 1/4 inch thin
1 small zucchini squash, cut into 1/4 inch, sliced on a bias
3 large baby portabella mushrooms
1 small red onion, peeled and cut into 1/4 inch slices
1 clove garlic, crushed and finely chopped
3 Hawaiian dinner rolls
1 ounce Boursin cheese
salt and fresh ground black pepper for seasoning


1. Drizzle olive oil over vegetables and toss to coat. Season lightly with salt and fresh ground black pepper. Remove the stems from the mushrooms and rub the garlic into the underside of the mushroom.
2. Heat a grill or grill pan to medium high heat. Spray aggressively with non-stick spray and cook all the vegetables except the tomatoes until they have nice grill marks and have softened. The mushrooms will take the longest and are the only ones that you need to turn more than once. Remove from heat and set aside. This can be done in batches.
3. Cut the dinner rolls in half and spread equal amounts of the Boursin cheese on the bottom half of the bun. Stack the tomato on top, then the onion, then the bell pepper of an opposite color of the tomato, then the zucchini, and then the mushroom. Hold burgers together with decorative tooth picks for presentation.

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