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Eggplant-And-Portobello Mushroom Melts

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nut free vegetarian

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Ingredients

4 portobello mushrooms (about 10 ounces)

4 (1/2-inch-thick) slices peeled eggplant (about 8 ounces)

1/4 cup balsamic vinaigrette (such as Wish-Bone), divided

1/4 cup chopped bottled roasted red bell peppers

2 tablespoons chopped fresh basil

4 (1/2-ounce) slices provolone cheese

4 (2-ounce) onion rolls, halved

1/2 cup spinach leaves

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