Roasted Portobello Stacks with Goat Cheese Drizzle Recipe

Roasted Portobello Stacks with Goat Cheese Drizzle

• ¹/₂ C. (125 mL) Crisco^® Pure Canola Oil Crisco^® Canola or Crisco^® Pure 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
• ¹/₄ tsp. (1 mL) pepper
• 8 portobello mushrooms, stems and gills removed
• 2 red peppers, cut in quarters
• 1 large sweet onion, cut in 8 ¹/₂” (1.3 cm) slices
• 1 small eggplant cut in 8 ¹/₂” (1.3 cm) slices 
• Goat Cheese Drizzle
• ¹/₂ C. (125 mL) goat cheese, room temperature
• ¹/₂ C. (125 mL) unflavoured yogurt