Roasted Portobello Stacks with Goat Cheese Drizzle Recipe

Ingredients

• ½ cup (125 mL) Crisco® Canola or Vegetable Oil
• 2 cloves garlic, minced
• 1 tbsp or 1 tsp (15 mL or 5 mL) chopped fresh rosemary or dried
• 1 tbsp or 1 tsp (15 mL or 5 mL) chopped fresh thyme or dried
• 1 tsp (5 mL) salt
• ¼ tsp (1 mL) pepper
• 8 portobello mushrooms, stems and gills removed
• 2 red peppers, cut in quarters
• 1 large sweet onion, cut in 8 ½” (1.3 cm) slices
• 1 small eggplant cut in 8 ½” (1.3 cm) slices

Goat Cheese Drizzle

• ½ cup (125 mL) goat cheese, room temperature
• ½ cup (125 mL) unflavoured yogurt