Donna’s Grilled Cheeseburgers with Portobello Buns and Grilled Pesto Ratatouille

27 February 2016:  This meal could be classified as Paleo (with the exception of the cheese) since it consists of mainly vegetables and meat.  Instead of buns, the cheeseburgers are placed open-faced on the portobello caps.  The ratatouille is crunchier and smokier than the traditional dish and is a perfect side dish for the cheeseburgers.  Best, Donna:

Donna’s Grilled Cheeseburgers with Portobello Buns

 Ingredients:

6 portobello mushroom caps, cleaned

1 pound ground chuck

1/2 sweet onion, chopped

2 Tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon pepper

3 slices gruyere cheese, cut in half

Method:

Preheat grill to 400 degrees F.  Spray caps with cooking spray and sprinkle with salt and pepper.  Gently mix the meat and seasonings, and form into 6 patties.  Grill caps and burgers for about 4 - 5 minutes per side, adding cheese to tops of burgers a few minutes before completely cooked.  Place burgers on top of caps and serve immediately.

Serves 6.

Donna’s Grilled Pesto Ratatouille

 Ingredients:

2 red peppers, tops and bottoms and sides sliced to make 6 pieces each

1 medium eggplant, sliced into ~7 slices

1 pound yellow squash, sliced

1 pound zucchini, sliced

1 red onion, sliced into 6 thick pieces

1 cup prepared basil pesto sauce

1 teaspoon salt

1/2 teaspoon pepper

Cantina style salsa, medium

Method:

Preheat grill to 400 degrees F.  Mix together all vegetables with pesto, salt and pepper.  Grill for about 7 - 10 minutes removing promptly.  Serve with salsa.

Serves 6.

Copyright 2016.