Instructions: In a small bowl mix together the marinade ingredients and set aside. Reserve the stems of the 6 mushroom caps and chop fine. In a small skillet, heat the olive oil and saute the stems until they are softened. Sprinkle in 1 to 2 tablespoons bread crumbs and the cheese.

The mixture should be spreadable.

Preheat or prepare the grill or broiler. Place the mushroom caps, eggplant, onion and red pepper slices on a baking sheet, and brush sides with the marinade mixture. Let stand about 5 minutes.

Grill or broil the vegetable slices (if using roasted red peppers from a jar, do not grill) until tender, turning once halfway during cooking.

Remove from the grill and stack the vegetables using the portabella cap or eggplant slice for the base. Top each with one slice of cheese and place under the broiler for about 1 minute to melt.

Serve garnished with parsley or place the vegetable stack between slices of sourdough bread.

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