September might just be the last month to get the
grill going, so enjoy this tasty backyard burger!

Ingredients

  • 12 Medium Portobello Mushrooms
  • 2 Small Italian Eggplants
  • 2 Yellow Squash
  • 2 Zucchini
  • ½ Teaspoon Sea Salt
  • 12 Mini Brioche Buns or Dinner Rolls
  • 1 ½ Teaspoons Sesame Oil
  • ½ Teaspoon Sesame Seeds
  • 9 Ounces Swiss Cheese

Directions

  1. Heat grill or grill pan to medium- high heat.
  2. Trim stems from the mushrooms. Slice the eggplant, squash, and zucchini into ¼-inch-thick rounds. Brush vegetables with canola oil, sprinkle with salt, and grill until softened and grill marks have formed — about 10 minutes each side.
  3. Transfer to a baking pan. Heat broiler to low. Split the buns, brush the tops with the sesame oil, and sprinkle with sesame seeds. Layer the squash, zucchini, eggplant, and mushroom on the bottom bun halves. Top each with cheese and broil until cheese melts, about 1 minute. Top with remaining seeded bun tops and serve hot.
Recipe courtesy of CountryLiving.com