Vegging Out Grilled Mushrooms

If you like, remove gills by using a spoon to carefully scrape out gills. Clean mushroom caps with a damp paper towel or lightly rinse mushroom caps. Gently pat dry with paper towels.

In a small bowl combine dressing and black pepper. Brush both sides of mushroom caps, eggplant slices, red onion slices and sweet pepper pieces with dressing mixture.

Grill mushroom caps (top side up), eggplant slices, red onion slices and pepper pieces on the greased rack of an uncovered grill directly over medium coals for 8 to 10 minutes or just until tender and lightly browned, turning halfway through grilling and topping inside of mushroom caps with 3/4 cup of the cheese for the last 2 minutes of grilling. (For a gas grill: Preheat grill. Reduce heat to medium. Place mushroom caps, eggplant slices and red onion slices on greased grill rack over heat. Cover and grill as above, topping inside of mushroom caps with cheese as directed.)

Set mushrooms caps, cheese side up, on dinner plates. Cut pepper quarters into thin strips. Top mushrooms with eggplant, red onion and pepper strips. Sprinkle with remaining shredded cheese. Makes 4 servings.